Sweet & Sour Chicken

This is a very popular and easy to cook recipe.
Most of the ingredients can easily be found or substituted.

The sweet and sour sauce made with brown sugar has a distinctive taste better than found in 'cook in sauce' jars.

The sauce is worth trying as it can also be used with pork and beef cuts of meat.

The dish is American in origin.
Traditional Chinese (Asian) sweet & sour dishes would use pork.

Ingredients:

• 5 tbsps Peanut oil, divided
• 500g chicken breast, thinly sliced
• 1 stick of celery, sliced
• 1 Chinese cabbage, chopped / alt 250g green/savoy cabbage
  
• 1 med. onion, diced
• 2 carrots, grated
• 1 red, yellow or green pepper, diced
• 1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
• 1 clove garlic, crushed
  

Sauce:

• 1/3 tbsp rice wine vinegar
• 1/2 tbsp brown sugar
• Salt, pepper to taste
• 1/4 tsp. dried ginger
• 1/2 tbsp ketchup
• Pinch of garlic powder
• 1 c. chicken stock
• 2 tbsp. cornstarch
  
  

1. Have all ingredients chopped and prepared.
2. In a wok or deep pan, heat 2 tbsps. oil over high heat.
3. Add all the chopped & sliced vegetables. Stir-fry quickly until onion is cooked and translucent. Remove and place in a bowl.
4. Add 2 more tbsps of oil to the wok; heat. Add the chicken and stir fry until no longer pink on outside (5-7 minutes).
5. Mix in separate bowl sauce ingredients, making sure you mix cornstarch thoroughly.
6. To chicken in wok, add the vegetables and sauce mix. Cook over a very low heat until cornstarch is cooked, about 6-8 minutes, or until sauce is slightly thickened.
7. Serve hot on a bed of cooked white rice.