Toss the chicken with 1/2 tablespoon vinegar and a pinch of salt in a bowl. Mix the remaining 2 tablespoons vinegar, the soy sauce, cornstarch, ketchup, 3 tablespoons sugar, 1/3 cup water and 1/2 teaspoon salt in another bowl.
Heat 2 tablespoons peanut oil in a large skillet or wok over high heat. Add the chicken and slowly stir until it turns mostly opaque, about 2 minutes. Remove the chicken with a slotted spoon and transfer to a plate. Discard the oil and wipe out the skillet.
Heat the remaining 1 tablespoon peanut oil in the skillet, then stir-fry the garlic with a pinch each of salt and sugar, 15 seconds. Add the carrots and scallions and stir-fry until crisp-tender, 2 minutes. Add the chicken, snow peas and soy sauce mixture; stir until the chicken is cooked through and the sauce is thickened, about 3 minutes.
Originally Submitted
4/29/2013
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