Sweet and Sour Chicken

Okay I have to tell you, I stumbled on this recipe and while it had a lot of ingredients, I thought "I can handle that." Oh my was I right. This recipe has a lot of ingredients but as long as you do all the prep work ahead of time, it is REALLY EASY! This made enough food for dinner tonight and lunches tomorrow. I made a small serving of brown rice to go with it. PERFECT!

You will need:

• 12 ounces skinless, boneless chicken breast, cut into 1-inch cubes (I used two breasts)
  
• 2 garlic cloves, thinly sliced (I forgot to use it)
  
• 4 teaspoons soy sauce
• 1 teaspoon Shao Hsing rice wine or dry sherry
• 3 teaspoons cornstarch
• 1/2 teaspoon plus 1 tablespoon sugar
• 1/2 teaspoon salt
• 1/8 teaspoon ground white pepper (I used black)
  
• 1/3 cup Homemade Chicken Broth (Mine came from the can)
  
• 2 teaspoons black soy sauce (I used the same as before)
  
• 2 teaspoons sesame oil
• 2 tablespoons rice vinegar
• 2 tablespoons ketchup
• 1 tablespoon plus 2 teaspoons vegetable oil
• 1 green bell pepper, cut into 1-inch cubes
• 1 red bell pepper, cut into 1-inch cubes
• 3 scallions, cut into 2-inch piecs

1. In a medium bowl combine the chicken, garlic, 2 teaspoons of the soy sauce, the rice wine, 1 1/2 teaspoons of the cornstarch, the 1/2 teaspoon sugar, 1/4 teaspoon of the salt, and the pepper. Stir together and set aside.
   
   
2. In a small bowl combine the broth, black soy sauce, sesame oil, rice vinegar, ketchup, and the remaining 1 tablespoon sugar, 2 teaspoons soy sauce, 1 1/2 teaspoons cornstarch and 1/4 teaspoon salt. Set the sauce aside.
   
   
3. Heat a 14-inch flat-bottomed wok over high heat until a bead of water vaporizes within 1 to 2 seconds of contact. Swirl in the 1 tablespoon vegetable oil and carefully add the chicken, spreading it evenly in the wok. Cook undisturbed 1 minute, letting the chicken begin to brown. Then, using a metal spatula, stir-fry 1 minute or until the chicken is browned on all sides but not cooked through. Transfer to a plate.
   
   
4. Swirl the remaining 2 teaspoons vegetable oil into the wok, add the peppers and scallions, and stir-fry 30 seconds. Stir the sauce and swirl into the wok. Return the chicken to the wok and stir-fry 1 to 2 minutes or until the chicken is just cooked through and the sauce has slightly thickened.

I mean really. Start the rice before everything else since it takes about 30 minutes to cook. Again, do ALL the prep work before starting because once it starts it takes about 10-15 minutes to be completely done. Super easy and delicious. Play with the vegetables also. Broccoli, zucchini, peas, would all be delicious in this recipe.

*** I don't like my food spicy, but if you do add more sesame oil to the sauce or some chili sauce. You could also use spicy peppers instead of the bell.