Hot Sweet and Sour Chicken

  



Hot Sweet and Sour Chicken with Chow Mein

 

This was my take on a combination of two different Chinese dishes. I used the inspiration of a Chinese cook's recipe for Chili chicken, Ching-He Huang's, with quite a bit of a spin on making it more my own. I have been a bit obsessed with learning Chinese cooking for some time now. I could eat Chinese take out at least once a week. I have tried my hand at a couple different dishes and will continue to pursue many more. I will be posting them as I try them out. I love how Chinese cooking seems to use some of the easiest and freshest ingredients to make a fulfilling meal. I am slowly learning, however, that the clean up can be a challenge in itself. I call this dish: Hot Sweet and Sour Chicken with Vegetable Chow Mein.  Trust me, this dish will become a must of your own.  The stickiness and spicy bite to these are fantastic.  (As I’m writing this, I want to make some more).

Ingredients:

• 1-2 boneless chicken breasts, cut into bite size chunks
• 6 oz yellow chow mein noodles
• 6 oz bag precut cabbage and broccoli, (found this in my local store)
• Vegetable oil
• 2 tbs cornstarch
• 2 egg whites
• ½ diced orange bell pepper
• 5 slices of fresh ginger, diced
• 1 small clove garlic
• 1 tbs chili paste
• 3 tbs sweet and sour sauce
• Light soy
• Sesame oil
• Oyster sauce
• ¼ cup chopped green onion
• Fresh parsley

    Cook noodles as directed on package.  Drain and rinse under cold water.  In a hot wok sauté the precut cabbage and broccoli in a bit of veg oil.  Toss in green onion and sauté until a bit soft.  Toss in drained pasta, drizzle in a couple splashes of sesame oil and soy.  Set aside.  In same wok pour in enough veg oil to fry the chicken, (about half full) and heat.  In a side bowl mix the two egg whites and two tbs cornstarch.  Toss in the chicken and coat.  Fry in oil for about 5 minutes in small batches until nice and dark golden brown.

    Drain on paper towel lined plate.  Drain oil out of wok and reserve in heat resistant jar for later use if needed.  Sauté in same wok the orange pepper, garlic, ginger, chili paste, sweet and sour sauce, and a couple dashes of soy and oyster sauce.  Toss chicken back in and reduce the sauce.  Serve in a bowl over the veg chow mein with some fresh chopped parsley.  Serves 2-4.