Sweet & Sour Chicken with Cherries! :0 Yummy!

Try this delicious #Recipe #LiveSTUSH


6 ounces boneless chicken, cut into bite sized pieces
1 tablespoon soy sauce
½ teaspoon cornstarch
2 tablespoons cooking oil, divided
½ onion, cut into 1” chunks
1 ½ cups fresh cherries (2 handfuls), pitted and halved
1/2 red pepper, cut into 1” chunks
1/2 yellow pepper, cut into 1” chunks

For the Sweet and Sour Sauce
1 tablespoon grated fresh ginger
2 tablespoons honey or agave nectar
3 tablespoons orange juice
3 tablespoons ketchup
3 tablespoons white vinegar


In a bowl, toss the chicken meat with the soy sauce and cornstarch.

In a separate bowl, whisk together the ingredients for the sweet and sour sauce.

Heat a wok or saute pan over high heat. Swirl in just 1 tablespoon of the cooking oil. When hot, add in the marinated chicken. Spread chicken out all over the surface of wok in single layer. Let cook for 2 minutes, undisturbed, until browned. Flip chicken pieces and brown the other side, about 1 minute. Chicken should be browned but still uncooked in the middle. Remove chicken from wok and set aside.

Keep the wok on stove and turn the heat to medium-high. Swirl in the remaining cooking oil. When hot, add the onions and stir fry for 1 minute. Add in the cherries, red and yellow bell peppers. Stir fry for 2 minutes, until the bell peppers are cooked, but still colorful and crunchy.

Add the partially cooked chicken back into the wok and pour in the sweet and sour sauce. Bring to a simmer and cook an additional minute, or until the chicken is fully cooked through. Careful not to overcook the chicken!

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