You can use either sweet or tart cherries with this recipe – this is a sweet and sour dish, so adjust the amount of honey or vinegar based on how sweet your cherries are. I love Sweet and Sour Sauce – it’s a healthy version that uses orange juice for a nice fruity zing. If fresh cherries aren’t in your life right now, feel free to use another fruit – both fresh pineapple and mango work great. Oh, I’ve even used frozen, pitted cherries in the recipe with great results as well.
Boneless Chicken : 6 ounces, cut into bite sized pieces
Soy Sauce : 1 tablespoon
Cornstarch : ½ teaspoon
Cooking Oil : 2 tablespoons
Onion : ½ cut into 1” chunks
Cherries : 1 ½ cups fresh, pitted and halved
Red Pepper : 1/2, cut into 1” chunks
Yellow Pepper : 1/2, cut into 1” chunksFor the Sweet and Sour Sauce
Fresh Ginger : 1 tablespoon
Honey or Agave Nectar : 2 tablespoons
Orange Juice : 3 tablespoons
Ketchup : 3 tablespoons
Vinegar : 3 tablespoons
- 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!