Sweet and Sour Chicken Stir Fry

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Hi Everyone!
Today's recipe is another Asian Inspired dish! "Sweet and Sour Chicken Stir Fry", it's really good, and very easy to make, it does take some time, but every minute is worth it! I hope you give it a try!

Serves: 4-5
Ingredients for the  Sweet and Sour Sauce.
1/2 cup of rice vinegar
5 tablespoons sugar
2 teaspoons soy sauce
6 tablespoons ketchup
1 cup water
pinch Crushed red pepper
1 tablespoons cornstarch

Ingredients for the Stir Fry:
2 large chicken breasts cut into bite size pieces
1 onion cut in large chunks
2 cups Bell peppers, cut about the same size as the onions chunks
1 carrot also cut in chunks
1 tablespoon minced ginger
2 garlic cloves finely chopped
1 ½ tablespoons of vegetable oil
1-2 tablespoons of Asian Seasoning (if you don't have this, you can use Ginger and Garlic powder)
Salt and ground black pepper to taste

Ingredients to marinate the chicken: (Optional)
2 tablespoons soy sauce
1 tablespoon Mirin (Japanese Rice Wine)
salt and black pepper to taste
1 tablespoon Asian seasoning

**Marinate the chicken pieces with: 2 tablespoons of soy sauce, 1 tablespoon Mirin, 1 tablespoons of Asian seasoning, a pinch of salt and ground black pepper. Mix well and marinate for at least 10 minutes.  (If you don't want to marinate the chicken, just season it with Asian seasoning, salt and ground black pepper. Set aside for a minute.)

To make the Sweet and Sour Sauce:
In a sauce pan on medium-low heat, add in 1/2 cup  of rice vinegar, 1 cup of water, 2 teaspoons of soy sauce, 5 tablespoons of sugar, 6 tablespoons of ketchup, and a pinch of crushed red pepper, mix well and bring to a boil. (it will take about 8-10 minutes to boil.) Set aside until ready to use.

To make the stir fry:
In a skillet or wok, add 1 tablespoon of  vegetable oil, minced ginger and garlic, cook on medium heat for about 2-3 minutes or until the garlic becomes transparent  and the ginger becomes aromatic.

After 2 minutes or so, add in the chicken, and stir fry for 5 minutes. Remove the chicken, ginger and garlic from the skillet, and set it aside for a moment. (Don't worry if the chicken isn't cooked completely. It will finish cooking in the sauce later.)

Reheat the same skillet and and 1/2 tablespoon of vegetable oil, add in the onion, carrots and bell peppers,  season with ½ tablespoon of Asian seasoning and stir fry for 3-5 minutes. (I like my veggies to have a little crunch, so I only stir fried them for about 3 minutes. If you want them softer
stir fry for 5-6 minutes.) Remove the vegetables from the skillet and set them aside with the chicken.

In the same skillet on medium heat, add in the sweet and sour sauce,  and also add in 1 tablespoon of cornstarch, whisk together, until the cornstarch is dissolved and cook for about 2-3 minutes or until the sauce has reduced to half.

Add the chicken and vegetables back into the sauce, stir  together, make sure all the ingredients are well coated with the sauce and continue to cook for about 3-5 more minutes or until the chicken is completely cooked. Serve at once.

Serve with white/brown rice or over rice noodles, garnish with green onions.
Enjoy!

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