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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 1 | tablespoon | honey | 1 | teaspoon | Sweet chilli - garlic | 2 | tablespoons | red wine vinegar | 1 | tablespoon | Reduced Sodium Soy Sauce | 1 | teaspoon | fresh ginger, grated | 1/4 | cup | orange juice | 4 | teaspoons | peanut oil | 4 | servings | Chicken Breast Tenderloin | 2 | cups, sliced | Peppers, sweet mixed | 1/3 | cup, chopped | scallions thinly sliced | 1/2 | cup, chopped | snow peas |
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Steps
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Sequence
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Step
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| | 1 | In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside. | | 2 | Cooking the chicken over high heat quickly gives it a nicely browned look and taste without needing to deep fry. | | 3 | Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes | | 4 | Transfer the partially-cooked chicken to a plate. Reserve the pan. | | 5 | Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes | | 6 | optional serving suggestions; pasta or over rice and sprinkle with the scallion greens and peanuts, if using. |
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