Sweet and Sour Peanut Chicken Stirfry

This is a combination of a few different recipes I've been using for a few years. This is a super easy and fast recipe that looks and tastes great!

• Ready In: 25 mins
• Serves: 4

Ingredients

• Sauce

• 1  tablespoon water
• 2  teaspoons cornstarch
• 2  tablespoons soy sauce
• 1  tablespoon peanut butter
• 1  teaspoon molasses
• 1  tablespoon white vinegar
• 1  tablespoon  sesame oil
• 1  dash  hot sauce (depending on how you like it, I use about 10 drops)
• 1⁄8 teaspoon black pepper
• 1⁄8 teaspoon garlic powder
• 3⁄4 cup  orange juice
• 1  tablespoon  packed brown sugar

• Other

• 1  lb boneless skinless chicken breast, cut into bite size pieces
• 2 1⁄2 cups  mixed vegetables (I just use the frozen stir fry veggies but things like sliced carrots, water chestnuts, snow peas, g)
• 1⁄8 teaspoon salt
• 1⁄8 teaspoon black pepper
• 2 -3  cups cooked white rice (or use any kind or amount of rice you would normally use for 4 people)

Directions

1. Combine cornstarch and water in a glass, mix well, set aside.
2. Combine all remaining sauce ingredients in a bowl, mix well, set aside.
3. Heat a wok or large frying pan (I actually use a stand-alone electric frying pan) to medium-hot. Season chicken pieces with salt and pepper.
4. Add cooking oil to pan and stir-fry chicken for about 5 minutes or until browned.
5. Add vegetables to pan and continue cooking for about 2-3 minutes (until slightly soft and if frozen heated through).
6. Add sauce mixture (not corn starch) to chicken and vegetables and bring to a boil. Reduce to medium heat and let simmer for about 5 minutes until chicken is cooked through (the inside of the biggest piece should be at least 160C if you're using a meat thermometer).
7. Stir in cornstarch mixture and bring to a boil for about one minute (until thickened).
8. Serve over rice.