Recipes:
# Chinese Chicken with Vegetables
## INGREDIENTS
1/2 cup light brown sugar
2 tablespoons cornstarch
1/4 teaspoon ground ginger
1/2 cup vinegar
2 tablespoons soy sauce
1/2 cup water
2 tablespoons vegetable oil
6 skinless, boneless chicken breasts
(4 ounces each)
2 green bell peppers, cut into strips
2 carrots, thinly sliced
3 green onions, sliced
SERVES 6
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## Make Ahead
Prepare the brown sugar mixture in step 1 up to 8 hours ahead. Cover and place in the refrigerator.
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## VARIATION
For an authentic flavor twist, add 1 (18 ounce) can pineapple chunks to recipe in step 3.
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### 1
Combine brown sugar, cornstarch and ginger in a medium bowl; mix well. Stir in vinegar, soy sauce and water. Cut chicken into bite-size pieces.
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### 2
Heat oil in a large skillet over high heat. Add chicken; stir-fry for 8 minutes or until chicken is cooked through. Add peppers, carrots and green onions; stir-fry until crisp, about 2 minutes.
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### 3
Add brown sugar mixture to skillet; stir. Cover; reduce heat. Cook, basting occasionally, until sauce is thickened, about 20 minutes. Spoon chicken and vegetables onto a serving platter.
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## Presentation Idea:
This colorful chicken and vegetable dish can be served over a variety of oriental noodles—such as chow mein, lo mein or rice noodles. To dress up the dish, garnish with green onion brushes and finely chopped peanuts.
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## Make It Quicker
• Before cutting the chicken, place in the freezer briefly. This will make slicing the raw chicken much easier.
