Sweet-and-Sour Chicken Stir-Fry with Bean Sprouts

By The Canadian Living Test Kitchen

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Sweet-and-Sour Chicken Stir-Fry with Bean Sprouts

Photography by Michael Alberstat

This recipe makes 6 servings

Nutritional Info
Per serving: about	-
cal	237237 cal
pro	17 g17g pro
total fat	12 g12g total fat
sat. fat	2 g2g sat. fat
carb	17 g17g carb
fibre	3 g3g fibre
chol	47 mg47mg chol
sodium	506 mg506mg sodium
% RDI:	-
calcium	55 calcium
iron	1515 iron
vit A	7070 vit A
vit C	7373 vit C
folate	2222 folate

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A little chicken goes a long way with a wealth of healthy vegetables that kids will gobble up. They'll love the sweet-and-sour flavours of this nice gloppy sauce, which is perfect over rice. If you don't have a microwave oven, serve the crunchy bean sprouts raw.

Ingredients

12 12oz ozboneless skinless chicken breastboneless skinless chicken breasts or boneless skinless chicken thighs
1 tbsp soy sauce 1 1tbsp tbspsoy sauce
4 tsp cornstarch 4 4tsp tspcornstarch
1/4 tsp pepper 1/4 1/4tsp tsppepper
4 green onions 4 4green oniongreen onions
2 carrots 2 2carrotcarrots
1 sweet red pepper 1 1sweet red peppersweet red peppers or yellow pepper
3/4 cup chicken stock 3/4 3/4cup cupchicken stock
2 tbsp rice vinegar 2 2tbsp tbsprice vinegar or cider vinegar
2 tbsp ketchup 2 2tbsp tbspketchup
4 tsp granulated sugar 4 4tsp tspgranulated sugar
1/4 tsp salt 1/4 1/4tsp tspsalt
4 cups bean sprouts 4 4cups cupsbean sprouts
2 tbsp vegetable oil 2 2tbsp tbspvegetable oil
1/3 cup blanched almonds 1/3 1/3cup cupblanched almondblanched almonds
2 cloves garlic , minced2 2cloves garlic, minced
1/2 tsp sesame oil 1/2 1/2tsp tspsesame oil

Preparation

Cut chicken into bite-size pieces. In bowl, mix together chicken, 1 tsp (5 mL) of the soy sauce, 2 tsp (10 mL) of the cornstarch and pepper until chicken is coated. Set aside.

Cut onions into 1-inch (2.5 cm) lengths. Thinly slice carrots. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Set aside.

In small bowl, dissolve remaining cornstarch in remaining soy sauce; stir in stock, vinegar, ketchup, sugar and salt until sugar is dissolved. Set aside.

In microwaveable bowl, cover and microwave bean sprouts and 1 tbsp (15 mL) water on high for 3 minutes; drain and transfer to serving plate.

In wok or skillet, heat oil over high heat; stir-fry chicken and almonds, in 2 batches, until lightly browned, about 2 minutes per batch. Remove with slotted spoon; set aside.

Add garlic, green onions, carrots and red pepper to pan; stir-fry just until pepper and carrots are tender, about 3 minutes. Add chicken mixture; stir-fry for 30 seconds. Add stock mixture and bring to boil; cook until thickened and juices run clear when chicken is pierced, about 2 minutes. Stir in sesame oil. Pour over bean sprouts.

Source : Canadian Living Magazine: May 2005