Ingredients:
1/4 cup mirin
1 large egg, slightly beaten
1 pound skinless, boneless chicken breast (cut into bite size pieces)
1/4 cup powdered peanut butter
3 TBS flour
3 TBS cornstarch
1 TBS sugar
3 TBS canola oil
3/4 cup sliced green onions
1 red bell pepper, seeded and chopped
5 TBS water
3 TBS ketchup
2 TBS Sriracha
1 TBS plum sauce
1 tsp Worcestershire sauce
1-2 cups cooked rice (I use a sticky Jasmine rice)
2 TBS sesame seeds
Directions:
1. Combine mirin and egg in a medium bowl and whisk. Add chicken and toss to coat. Let sit for 5 minutes.
2. Combine powdered peanut butter and next three ingredients (through sugar). Mix well. Drain chicken and then add to peanut butter mixture and toss to coat. Heat a large skillet over medium high heat with canola oil. Cook chicken for about 3-5 minutes, flipping often. Remove from pan and set aside.
3. Turn heat up to high and add onions and bell pepper, stir fry for about 1 minute. Combine water through next four ingredients (through Worcestershire sauce) in a bowl. Add chicken and this water mixture to the onions and peppers. Toss to coat and let cook a few minutes to fuse flavors.
4. Meanwhile cook rice and peas according to package directions. Serve sweet and sour chicken over rice, sprinkle with sesame seeds and peas on the side. Enjoy!
