Sweet and Sour Chinese Almond Chicken
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Colourful and tasty with a flavourful sweet sauce.

Category Entrees - Poultry Serves 4 servings
Cooking Time 00:20 Kid Friendly Yes
 
Sweet and Sour Chinese Almond Chicken
16
 
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Colourful and tasty with a flavourful sweet sauce.

Category Entrees - Poultry
Serves 4 servings
Cooking Time 00:20
Kid Friendly Yes
 
 
 
Fleischmann's® Mazola®
 
 
Ingredients
 
1 pound boneless, skinless chicken breasts, cut in 1/2-inch thick strips
1 tablespoon Fleischmann's® Corn Starch
1/4 cup rice vinegar OR rice wine vinegar
1/4 cup sugar
1-1/2 tablespoons soy sauce
1 tablespoon ketchup
1/2 cup water
1 tablespoon Fleischmann's® Corn Starch
2 tablespoons Mazola® Corn, Canola OR Vegetable Oil
1/3 cup sliced OR slivered almonds
1 green onion, finely chopped
2 cloves garlic, minced
2 teaspoons grated fresh ginger OR
1/2 teaspoon ground ginger
1/8 teaspoon red crushed pepper
1 red bell pepper, cut into 1/2-inch chunks
1 can (8 ounces) pineapple chunks, drained
8 ounces snap peas
Hot cooked rice
 
Instructions
 

Toss chicken with 1 tablespoon corn starch in a medium bowl to coat lightly; set aside.

Combine rice vinegar, sugar, soy sauce, ketchup, water and remaining 1 tablespoon corn starch in a small bowl; set aside.

Heat oil in a wok or large nonstick skillet over medium-high heat. Add chicken and cook, stirring quickly and frequently (stir-fry), for 3 minutes or until no longer pink.

Add almonds, green onion, garlic, ginger and crushed red pepper; stir-fry 30 seconds. Add red pepper, pineapple and snow peas, and stir-fry 3 minutes longer.

Stir vinegar mixture until blended then pour into wok. Stirring constantly, bring to boil and boil 1 minute. Serve with rice.

 
 
 
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