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Ginger Chicken Supreme with Sweet N Sour Sauce

Contributed by: News Canada

(NC) - Carbohydrates, it is reported, are the preferred source of energy for the brain. And since the majority of ingredients in a stir-fry are carbohydrates 3/4 and are quick-cooked for the best nutrients and are low in fat to boot - why not give the brain exactly what it wants?

Stir-frys can be a little easier to make with a few tips and a flavourful sauce. Here is a recipe offered by the kingpins in eastern cooking, VH Oriental Sauce. All the ingredients in this stir-fry are easily located for purchase and the recipes can be prepared in less than 20 minutes.


  • 15 ml (1 tbsp.) Vegetable oil
  • 30 mL (2 tbsp.) fresh ginger, grated
  • 1 garlic clove, thinly sliced
  • 4 skinless chicken breasts
  • 1 medium onion, chopped
  • 2 green onions (shallots), chopped
  • 125 mL (1/2 cup) VH Stir-Fry Sweet 'N Sour Sauce


Heat oil in a non-stick pan and add ginger and garlic. Saute just long enough for the garlic to colour slightly, not more than a few seconds.

Place chicken in the pan and cook until browned, approximately 10 minutes. Add vegetables.

Continue cooking for 5 to 8 minutes on moderate heat.

Add the VH Sweet 'N Sour Sauce and mix well.

Serve hot over steamed rice or wheatmeal.

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