Serves: 4
Total Calories: 463
Mix the sweet and sour sauce, soy sauce, chili paste, and chicken broth in a bowl set aside. Remove the thick end of the tendon that runs through the chicken tenders, and cut each tender into 2 or 3 pieces.
Heat 1 tablespoon of the oil in a large wok or skillet over high heat. Add half the chicken and stir-fry until browned. Remove and reserve. Add the remaining tablespoon of oil, and stir-fry the rest of the chicken. Add to the first batch of chicken.
Add the garlic, ginger, and broccoli slaw to the pan and stir-fry until barely tender, about 2 minutes. Return the chicken to the pan, along with any juices that have collected around it. Add the sauce mixture and stir-fry until everything is coated with sauce. Serve topped with the candied pecans.
From Homemade In A Hurry. Text copyright © 2006 by Andrew Schloss. Cover photograph copyright © 2006 by Noel Barnhurst. All rights reserved. First published by Chronicle Books LLC, San Francisco, California.
This Stir-Fried Chicken With Candied Pecans recipe is from the Homemade in a Hurry Cookbook. Download this Cookbook today.
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