RECIPES
ORIENTAL CHICKEN AND VEGETABLES
3/4 lb. (340 g) boneless, skinless chicken breasts, cut into 1-inch pieces
1/3 cup (85 ml) sweet-and-sour sauce
3 green onions, cut into 1-inch (2.5 cm) pieces
1 medium green pepper, cut into 1-inch (2.5 cm) pieces
4 oz. (112 g) fresh Chinese pea pods
2 cups ( 500 ml) bean sprouts
1/4 cup (60 ml) sweet-and-sour sauce
2 tbsp. (30 ml) sesame seeds, toasted*
Stir chicken and 1/3 cup (85 ml) sweet-and-sour sauce in a bowl until evenly
mixed. Cover and refrigerate 30 minutes.
Drain chicken; arrange in single layer in Steaming Bowl.Top with onions, pepper
and pea pods. Cover and steam 14 minutes or until chicken is no longer pink
in center.
In a serving bowl, toss chicken mixture, bean sprouts and 1/4 cup (60 ml)
sweet-and-sour sauce, until evenly coated. Sprinkle with sesame seeds.
Makes 4 servings
*To toast sesame seeds, heat in ungreased skillet over medium heat about
2 minutes. Stir occasionally, until golden brown.
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