Chicken breast with young peas and sweet and sour sauce

Sweet and sour chicken that you order in a restaurant is more likely just too fat and salty, and this home version from the magazine The Food Network, although lean, is incredibly satisfying. Reasonable approach and selected ingredients like skinless, boneless chicken breasts and brown rice, make this full meal in one dish light, but thanks to a spicy sauce of orange juice, soy sauce and vinegar time-tested taste does not will suffer. Share with friends: Time: 30 minutes Difficulty: easy Servings: 4 Used in recipes volumetric containers: one cup (tbsp.) – 240 ml. 3/4 cup (st.) – 180 ml. 1/2 cup (tbsp.) – 120 ml. 1/3 cup (st.) – 80 ml. 1/4 cup (st.) – 60 ml. 1 tablespoon (tbsp.) – 15 ml. 1teaspoon (tsp) – 5 ml.

Contents

1 Ingredients for the recipe:
2 Recipe preparation:

Ingredients for the recipe:

340 gr sliced in strips 2.5 cm. halves of chicken breasts skinless and boneless
0.5 l quarter sliced mixture of small sweet peppers or 2 sliced in strips of 2.5 cm. mixture of bell peppers
6 stalks of green onions (cut the white parts into 4 cm slices, cut green slices 2.5 cm. and cut vertically into thin strips)
225 gr. green peas (trim the tips)
2 tbsp. l honey
1 tsp chili powder garlic sauce
2 tbsp. l rice wine vinegar
1 tbsp. l low salt soy sauce
1 tsp finely grated fresh ginger
1/4 Art. fresh orange juice
2 tsp corn starch
4 tsp peanut butter
Salt and ground black pepper
Serving option: with boiled brown rice
Sliced peanuts for sprinkling (optional)

Recipes with similar ingredients: chicken breasts, sweet peppers, sugar peas in pods, brown rice, green onions, garlic, rice vinegar, soy sauce, orange juice, peanut butter, Ginger Root, Starch, Peanuts

Recipe preparation:

In a small bowl, combine honey, garlic sauce with chili, vinegar, soy sauce, orange juice and corn starch. During this time grease the chicken with 2 tsp. peanut butter and warm large non-stick pan over moderate heat. Season the chicken to taste with salt and pepper and fry, periodically turning over with a wooden spoon, for 2 minutes. Shift partially cooked chicken in a plate. Leave the pan.
Heat the remaining 2 tsp in a pan. peanut butter put peppers, white onions and peas. Fry stirring occasionally until the vegetables are soft and crispy, about 3 minutes Stir in the left chicken, mix again sauce and add it to the pan. Stew occasionally stirring, until the sauce thickens and the chicken becomes soft, 1-2 minutes. Serve with rice and sprinkle with green onions and peanuts (each desire).