Wednesday, July 1, 2009

Sweet 'n Sour Stir Fry

This is one of those easy weeknight meals that I often make. It is quick, healthy, good for lunch the next day and most importantly tastes good. I really don't measure anything out when making this dish, I just eyeball everything. I have attempted to give accurate measurements below however. Also, as you can see there are peaches in this recipe. I usually use one can of peaches in light syrup but I have also made this using fresh and frozen peaches. If you are using fresh or frozen peaches you will want to add more water to the sweet and sour sauce and a little bit of sweetness either from brown sugar, agave or honey.


Makes about 6 servings
  • 1 teaspoon oil
  • 3 boneless, skinless chicken breasts cut into bite sized cubes.
  • 2 green bell peppers, large dice.
  • 1 medium sized onion, diced.
  • 1 can of peaches in light syrup. Reserve the syrup and dice the peaches.
  • handful roasted peanuts
  • 1 tablespoon cornstarch
  • 1/3 cup white vinegar
  • 1 tablespoon soy sauce
  • 1/8 -1/4 cup ketchup
  • 1/4 - 1/2 cup water


1. Heat oil in a deep sided fry pan or wok. Add chicken and cook until brown. Remove chicken when cooked and set aside.

2. While the chicken is cooking, in a small sauce pan add reserved peach syrup (see note above if using fresh or frozen peaches), ketchup, vinegar, soy sauce, and 1/4 cup water. Mix the cornstarch with 1 or 2 tablespoons water before adding it to the other ingredients to prevent lumps. Heat to boiling over medium heat, stirring constantly. Boil and stir 1 minute. If sauce is very thick, thin with remaining 1/2 cup water. Remove from heat and set aside.

3. In the same pan that the chicken was cooked in add the onion and saute until translucent. Add the bell pepper and cook until soft but still has a slight crunch, about 3-5 minutes. Reduce heat to medium low.

4. Add the cooked chicken back to the pan with the onion and bell pepper. Add peaches and peanuts and pour the sweet and sour sauce over the mixture. Stir until everything is coated evenly and serve over brown rice.

Recipe by me.

No comments:

Post a Comment

Locations of visitors to this page