My sister Denise and her boys are here for the entire month of April! They are kind of oriental food connoisseurs so I was a bit uneasy to make this dish for them, but they loved it! This dish was taken from "The Biggest Loser Family Cookbook," and tweaked a bit. It makes four servings with zero leftovers.
Ingredients:
1 TBSP cornstarch
1 tsp garlic powder
1/4 tsp salt
1/4 tsp pepper, or to taste
1 lb. trimmed boneless, skinless chicken, cut into bite-sized cubes
1 TBSP toasted sesame oil
1 cup 1/2"-wide onion strips
1 cup 1/2"-wide green bell pepper strips
2 TBSP freshly minced garlic -or- 4 garlic cloves
1/4 cup bottled sweet and sour stir-fry sauce
Directions:
In a medium bowl, combine cornstarch, garlic powder, salt, and pepper and mix well. Add chicken and toss until chicken is evenly coated.
Place a large nonstick skillet over high heat. When hot, add 1 teaspoon of sesame oil, onion, green pepper, and garlic. Stir fry until onions are caramelized, or vegetables are crisp-tender. Do not over cook. Watch the heat so garlic doesn't burn. Transfer contents to a large bowl.
Return pan to high heat. Add another teaspoon of sesame oil and half of the chicken (in a single layer). Cook until chicken browns. Flip the pieces and continue cooking until the chicken is no longer pink.
Add the cooked chicken to the bowl with the vegetables. Return pan to high heat. Add remaining oil (2 teaspoons), and cook remaining chicken.
Return the vegetables and chicken to skillet to reheat. Transfer back to medium bowl, add sauce, and mix well until evenly coated. Add crunchy chow-mien noodles or nuts for extra topping. Serve. Enjoy.
On a side note, I made this while down at my parent's house, watching my grandma. My mom came home and could smell the garlic from outside. She was a bit disappointed that there weren't any leftovers.
