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Sweet and Sour Chicken Stir Fry

  • 35minutes

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Source: thaifood.about.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B1, B2, B3, B6, B9, H, C
MineralsSelenium, Copper, Iodine, Fluorine, Potassium, Magnesium, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 4 MARINADE:

  2. 4 Tbsp. soy sauce mixed with

  3. 1 tsp. cornstarch

  4. 3-4 boneless chicken breasts or 6-8 thighs (OR the equivalent of pork)

  5. 1 red and 1 green bell pepper, chopped into bite-size pieces

  6. 4-6 fresh shiitake mushrooms, sliced

  7. 4 small "heads" bok choy, or the equivalent of

  8. 2 cups Chinese cabbage, chopped

  9. 5 green onions, cut into 2-3 inch lengths

  10. handful of fresh coriander (for garnish)

  11. oil for stir-frying

  12. SAUCE:

  13. 1 stalk lemongrass, cut into 3-inch lengths (for more on lemongrass, see link below)

  14. 3 Tbsp. fish sauce

  15. 2 Tbsp. tomato ketchup (or substitute tomato paste + 1 tsp. sugar)

  16. 1/2 cup water

  17. 1 tsp. chilli sauce (or 1 fresh red chilli, minced) - omit or reduce to half if cooking for children

  18. 1 Tbsp. rice vinegar

  19. 3 Tbsp. brown sugar

  20. 1 thumb-size piece galangal (or ginger), grated

  21. 3 cloves garlic, minced

  22. 1 Tbsp. soy sauce

  23. 2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)

  24. 1 heaping tsp. cornstarch dissolved in

  25. 3 Tbsp. water

Instructions Jump to Ingredients ↑

  1. For a breaded version of Sweet and Sour Chicken, see my: Classic Thai Sweet & Sour Chicken Recipe .

  2. First, mix the soy sauce with the cornstarch - this is your marinade. Mix with the chicken and allow to sit while you prepare the sauce and vegetables.

  3. Using a sharp knife, make superficial cuts along the lengths of lemongrass. Then gently bend these pieces to "bruise" them (this releases flavor and fragrance). Place these small stalks in a mixing bowl. Note: For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass Add all other sauce ingredients to the bowl except the cornstarch. Stir well. Now prepare all your vegetables for stir-frying.

  4. Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the chicken or pork (together with its marinade). Stir-fry 1-2 minutes, or until meat is firm (You may need to add 1 or 2 Tbsp. water to the wok/pan whenever it turns dry).

  5. Add the sauce (with the lemongrass), stirring well. Bring to a boil, then lower to medium heat. Cover, simmering for 5 minutes.

  6. Add the mushrooms, green onion, and bell peppers, stirring well. Continue cooking another 5-6 minutes, or until vegetables have softened.

  7. Finally, add the bok choy or chinese cabbage, stirring it in. Cook another 1-2 minutes, or until the boy choy or cabbage is tender.

  8. Add the arrowroot/cornstarch (dissolved in water). Stir well. Turn down the heat to low. As the sauce in the dish thickens, do a taste test. If not salty enough, add a little more fish sauce. If too salty, add a squeeze of lime juice. If not spicy enough, add a little more chili. If not sweet enough, add a little more brown sugar. If too sweet, add a little more rice vinegar or some lime juice.

  9. Sprinkle with fresh coriander and serve immediately with plenty of Thai jasmine-scented rice . ENJOY!

  10. Leftovers: this dish makes for great leftovers. Keep covered in the refrigerator for up to 1 week, or freeze in a casserole dish and then pop in the oven when you need a quick dinner.

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