Sweet And Sour Peanut Chicken Stirfry - cooking recipe

Ingredients

Sauce
1 tablespoon water
2 teaspoons cornstarch
2 tablespoons soy sauce
1 tablespoon peanut butter
1 teaspoon molasses
1 tablespoon white vinegar
1 tablespoon sesame oil
1 dash hot sauce (depending on how you like it, I use about 10 drops)
1/8 teaspoon black pepper
1/8 teaspoon garlic powder
3/4 cup orange juice
1 tablespoon packed brown sugar
Other
1 lb boneless skinless chicken breast, cut into bite size pieces
2 1/2 cups mixed vegetables (I just use the frozen stir fry veggies but things like sliced carrots, water chestnuts, snow peas, g)
1/8 teaspoon salt
1/8 teaspoon black pepper
2 -3 cups cooked white rice (or use any kind or amount of rice you would normally use for 4 people)

Preparation

Combine cornstarch and water in a glass, mix well, set aside.
Combine all remaining sauce ingredients in a bowl, mix well, set aside.
Heat a wok or large frying pan (I actually use a stand-alone electric frying pan) to medium-hot. Season chicken pieces with salt and pepper.
Add cooking oil to pan and stir-fry chicken for about 5 minutes or until browned.
Add vegetables to pan and continue cooking for about 2-3 minutes (until slightly soft and if frozen heated through).
Add sauce mixture (not corn starch) to chicken and vegetables and bring to a boil. Reduce to medium heat and let simmer for about 5 minutes until chicken is cooked through (the inside of the biggest piece should be at least 160C if you're using a meat thermometer).
Stir in cornstarch mixture and bring to a boil for about one minute (until thickened).
Serve over rice.