| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Meats, Vegetables | Jewish | 1 | Servings | |
INGREDIENTS
| 1 1/4 | lb | Chicken breast |
| 1 | tb | Vegetable oil |
| 1/4 | c | Sugar |
| 1/4 | c | Red wine or white vinegar |
| 1/4 | c | Ketchup |
| 1/4 | c | Soy sauce |
| 1/4 | ts | Asian hot sauce |
| 1 1/4 | ts | Corn starch |
INSTRUCTIONS
cut chicken into 1" cubes. heat oil in saute pan or wok add chicken and saute over medium heat stirring 1 minute. cover and saute 3 minutes stirring 1- 2 times. meanwhile thoroghly mix sugar, vinegar, ketchup,soy sauce and hot sauce. add to chicken and mix well. bring to a simmer. cover and cook over low heat until chicken is tender about 5 minutes.in small cup blend cornstarch and 1 tablespoon water. add to centerof pan and quickly stir heat till bubbling. serves 4 Posted to JEWISH-FOOD digest V97 #327 by "Aliza Blizinsky" <alizab@hotmail.com> on Dec 17, 1997
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