Chef Ming Tsai’s Sweet & Sour Chicken Stir-Fry Recipe
Chef Ming Tsai will be at the Epcot International Food & Wine Festival Oct. 11 – but if you can’t be there, here’s his easy stir-fry you can make at home in less time than it takes to order Chinese take-out.
Sweet & Sour Chicken Stir-Fry
Serves 4
Ingrediants
4 tablespoons canola oil, divided
1 pound of dark chicken meat (from the legs and thighs), cut into 1/2-inch dice
Coarse salt, freshly ground black pepper, to taste
1 tablespoon of ginger, minced
1 tablespoon of garlic, minced
3 celery stalks cut into 1/2-inch dice
1 red onion cut into 1/2-inch dice
1 red bell peppers, cut into 1/2-inch dice
1 cup pineapple juice
1 cup Ocean Spray Craisins
White and brown rice, for serving
4 scallions, green parts only, thinly sliced
Tamari or soy sauce, to taste
- Heat wok or sauté pan over high heat. Add 2 tablespoons of canola oil and swirl to coat the pan. When oil is hot, add chicken and stir-fry, separating pieces, until chicken is cooked through, 3 to 4 minutes. Season with salt and pepper. Transfer chicken to a plate and set aside.
- Add 2 tablespoons of oil to wok and swirl to coat pan. When oil is hot, add ginger and garlic; stir-fry until softened, about 30 seconds. Add celery, red onion and peppers; stir-fry until soft, about 2 minutes.
- Add pineapple juice and bring to a simmer. Add chicken back to pan and toss to combine. Add Craisins and toss to combine.
- Serve with Chef Ming’s “house rice” (50 percent brown and 50 percent white)
On a serving platter, make a bed of rice, then top with chicken. Garnish with scallion greens and season with soy sauce.
