Sweet-and-Sour Tangerine Chicken Stir-Fry
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 1/8 teaspoon cayenne pepper
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 2 teaspoons cornstarch
- 2 tablespoons peanut oil
- 2 teaspoons minced peeled fresh ginger
- 3 garlic cloves, minced
- 1 red bell pepper, cut into matchstick-size strips
- Carbohydrate 10 g(3%)
- Cholesterol 83 mg(28%)
- Fat 10 g(15%)
- Fiber 1 g(6%)
- Protein 27 g(54%)
- Saturated Fat 2 g(9%)
- Sodium 495 mg(21%)
- Calories 253
Preparation Mix first 4 ingredients in large bowl. Cover and chill 30 minutes. Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside. Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.
Preparation Mix first 4 ingredients in large bowl. Cover and chill 30 minutes. Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside. Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.
