A little chicken goes a long way with a wealth of healthy vegetables that kids will gobble up. They'll love the sweet-and-sour flavours of this nice gloppy sauce, which is perfect over rice. If you don't have a microwave oven, serve the crunchy bean sprouts raw.
- Portion size 6 servings
- Credits : Canadian Living Magazine: May 2005
Ingredients
Method
Cut chicken into bite-size pieces. In bowl, mix together chicken, 1 tsp (5 mL) of the soy sauce, 2 tsp (10 mL) of the cornstarch and pepper until chicken is coated. Set aside.
Cut onions into 1-inch (2.5 cm) lengths. Thinly slice carrots. Seed, core and cut red pepper into 1-inch (2.5 cm) chunks. Set aside.
In small bowl, dissolve remaining cornstarch in remaining soy sauce; stir in stock, vinegar, ketchup, sugar and salt until sugar is dissolved. Set aside.
In microwaveable bowl, cover and microwave bean sprouts and 1 tbsp (15 mL) water on high for 3 minutes; drain and transfer to serving plate.
In wok or skillet, heat oil over high heat; stir-fry chicken and almonds, in 2 batches, until lightly browned, about 2 minutes per batch. Remove with slotted spoon; set aside.
Add garlic, green onions, carrots and red pepper to pan; stir-fry just until pepper and carrots are tender, about 3 minutes. Add chicken mixture; stir-fry for 30 seconds. Add stock mixture and bring to boil; cook until thickened and juices run clear when chicken is pierced, about 2 minutes. Stir in sesame oil. Pour over bean sprouts.
Nutritional facts <b>Per serving:</b> about
- Sodium 506 mg
- Protein 17 g
- Calories 237.0
- Total fat 12 g
- Cholesterol 47 mg
- Saturated fat 2 g
- Total carbohydrate 17 g
%RDI
- Iron 15.0
- Folate 22.0
- Calcium 5.0
- Vitamin A 70.0
- Vitamin C 73.0
