Sweet and Sour Chicken

Ingredients

• 1 teaspoon chili-garlic sauce 
• 2 teaspoons cornstarch 
• 1 teaspoon ginger fresh finely grated
• 2 tablespoons honey 
• 1 tablespoon soya sauce reduced-sodium
• 0.3 cup orange juice fresh
• 4 teaspoons vegetable oil; peanut oil preferred 
• 4 servings peanuts chopped for sprinkling, optional
• 1 pint pasilla peppers mixed sweet quartered cut into 1-inch strips
• 2 tablespoons rice wine vinegar 
• 4 servings salt and pepper black freshly ground
• 6  scallions thinly sliced cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and vertically into thin strips
• 12 ounces chicken breast halves boneless skinless cut into 1-inch pieces
• 8 ounces snow peas trimmed
• 4 servings serving suggestion cooked

Equipment

• bowl
• frying pan
• whisk
• wooden spoon

Directions

1. In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
2. Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes.
3. Transfer the partially-cooked chicken to a plate. Reserve the pan.
4. Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes.
5. Serve over rice and sprinkle with the scallion greens and peanuts, if using.