Sweet and Sour Peanut Chicken Stirfry

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“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!”
READY IN:
25mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Combine cornstarch and water in a glass, mix well, set aside.
  2. Combine all remaining sauce ingredients in a bowl, mix well, set aside.
  3. 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.
  4. Add cooking oil to pan and stir-fry chicken for about 5 minutes or until browned.
  5. Add vegetables to pan and continue cooking for about 2-3 minutes (until slightly soft and if frozen heated through).
  6. 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).
  7. Stir in cornstarch mixture and bring to a boil for about one minute (until thickened).
  8. Serve over rice.

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