Sweet and Sour Peanut Chicken Stirfry

Name: Sweet and Sour Peanut Chicken Stirfry
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 serving(s)
Ingredients: 1 tablespoon water; 2 teaspoons cornstarch; 2 tablespoons soy sauce; 1 tablespoon peanut butter; 1 teaspoon molasses; 1 tablespoon white vinegar; 1 tablespoon sesame oil; 1 dash hot sauce (depending on how you like it, I use about 10 drops); 1/8 teaspoon black pepper; 1/8 teaspoon garlic powder; 3/4 cup orange juice; 1 tablespoon packed brown sugar; 1 lb boneless skinless chicken breast, cut into bite size pieces; 2 1/2 cups mixed vegetables (I just use the frozen stir fry veggies but things like sliced carrots, water chestnuts, snow peas, g); 1/8 teaspoon salt; 1/8 teaspoon black pepper; 2 -3 cups cooked white rice (or use any kind or amount of rice you would normally use for 4 people)

Submitted by Rob79

"This is a combination of a few different recipes I've been using for a few years. This is a super easy and fast recipe that looks and tastes great!"

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Ready In:: 25mins
Ingredients:: 17
Serves:: 4

ingredients

Sauce
1 tablespoon water
2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon molasses
1 tablespoon white vinegar
1 tablespoon sesame oil
1 dash hot sauce (depending on how you like it, I use about 10 drops)
¹⁄₈ teaspoon black pepper
¹⁄₈ teaspoon garlic powder
³⁄₄ cup orange juice
1 tablespoon packed brown sugar
Other
1 lb boneless skinless chicken breast, cut into bite size pieces
2 ¹⁄₂ cups mixed vegetables (I just use the frozen stir fry veggies but things like sliced carrots, water chestnuts, snow peas, g)
¹⁄₈ teaspoon salt
¹⁄₈ teaspoon black pepper
2 -3 cups cooked white rice (or use any kind or amount of rice you would normally use for 4 people)

directions

Combine cornstarch and water in a glass, mix well, set aside.
Combine all remaining sauce ingredients in a bowl, mix well, set aside.
Heat a wok or large frying pan (I actually use a stand-alone electric frying pan) to medium-hot. Season chicken pieces with salt and pepper.
Add cooking oil to pan and stir-fry chicken for about 5 minutes or until browned.
Add vegetables to pan and continue cooking for about 2-3 minutes (until slightly soft and if frozen heated through).
Add sauce mixture (not corn starch) to chicken and vegetables and bring to a boil. Reduce to medium heat and let simmer for about 5 minutes until chicken is cooked through (the inside of the biggest piece should be at least 160C if you're using a meat thermometer).
Stir in cornstarch mixture and bring to a boil for about one minute (until thickened).
Serve over rice.