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Chef Ming Tsai’s Sweet & Sour Chicken Stir-Fry Recipe

Discussion in 'Disney Recipes' started by Wendy, Oct 7, 2011.

  1. Wendy

    Wendy A hui hou kakou makuakane Staff Member Administrator

    Jun 30, 2008
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    In Neverland
    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


    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

    1. 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.

    2. 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.

    3. Add pineapple juice and bring to a simmer. Add chicken back to pan and toss to combine. Add Craisins and toss to combine.

    4. 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.

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