- January 22, 2016 at 12:53 am #368751mosParticipant
Sweet and Sour Chicken Breasts
3 to 4 chicken breast halves
1/2 cup all-purpose flour
1 scant tsp ground ginger
1/2 tsp salt
1/4 tsp ground black pepper
1/4 tsp garlic powder
1 tbs extra virgin olive oil
1 tbs butter
4 to 6 green onions, thinly sliced
1 clove garlic, finely minced
1/2 cup orange juice
1/3 cup chicken broth
3 tbs rice vinegar
3 tbs brown sugar
2 tbs low sodium soy sauce
2 tbs ketchup
2 tbs dry sherry or Chinese cooking wine, optional
1 tbs cornstarch dissolved in 1 tablespoon water
Cut each chicken breast into 2 pieces.
Put each chicken piece between sheets of plastic wrap and pound to thin to about 1/4-inch thickness. Alternatively, carefully slice each chicken breast in half horizontally, making thin cutlets.
In a plate or bowl, combine the flour, ginger, salt, pepper, and garlic powder. Dredge chicken pieces in the flour mixture.
Heat the butter and olive oil in a large skillet or sauté pan.
Brown the chicken for about 4 minutes on each side, until browned and cooked through.
Remove to a warm serving platter and keep warm.
While the chicken is cooking, combine the sauce ingredients in a bowl and whisk to blend. Set aside.
Add the green onions and garlic to the skillet and cook, stirring, for about 1 to 2 min. Add the sauce mixture and continue cooking, stirring, until thickened.
Simmer for 1 min.
Spoon the sauce over the chicken pieces and serve with hot cooked rice or noodles. Serves 4-6
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