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. [video=youtube;FJsp9MaPtRk]http://www.youtube.com/watch?v=FJsp9MaPtRk&hd=1[/video] 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.