Sweet & Sour Chicken (Phad Priew Waan Kai)
"Traveling Vietnam my DD did a cooking class with Permpoon Nabnian. She loved it and especially loved some of the recipes and food. She received a cookbook at the end, and I am posting a few recipe's from it on here. The only trouble with the cookbook is that most of the recipes are for serving's of 1. So posting it here I was able to use the conversions to more servings as well! ;-) A great and easy recipe to make especially if you have a gluten intolerant person in the family. Just make sure your stock and sauce's are G.F."
Ingredients
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- SAUCE INGREDIENTS
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Nutritional
- Serving Size: 1 (783.1 g)
- Calories 456.3
- Total Fat - 17.9 g
- Saturated Fat - 2.7 g
- Cholesterol - 35.1 mg
- Sodium - 1418.6 mg
- Total Carbohydrate - 70 g
- Dietary Fiber - 12.8 g
- Sugars - 45.3 g
- Protein - 12 g
- Calcium - 178.1 mg
- Iron - 5.4 mg
- Vitamin C - 81.8 mg
- Thiamin - 0.4 mg
Step by Step Method
Step 1
Combine all of the sauce ingredients with the sugar and lime juice and set aside.
Step 2
Heat the oil over a high heat in a wok, and when it is hot, add the garlic and onion, and stir for 10 seconds.
Step 3
Add the chicken and chicken stock, and stir for 30 seconds.
Step 4
Add the remaining ingredients and stir fry for one more minute.
Step 5
Add the sauce mixture and stir to combine.
Step 6
Add tapioca flour (mixed with the water) and stir to combine again.
Step 7
Remove from heat and serve.
Tips
No special items needed.