• 1 pound boneless, skinless chicken breasts (cut into chunks)
  • 1/4 cup Hellmann's or Best Foods Real Mayonnaise
  • 2 tablespoons vegetable oil
  • 3 tablespoons cornstarch
  • 1 teaspoon fresh ginger (grated)
  • 1 teaspoon chili paste (Sambal)
  • 1/3 cup sugar
  • 1/3 cup white vinegar
  • 3 tablespoons sliced green onions
  • 1 teaspoon finely chopped garlic
  • 1 yellow bell pepper (or large red, finely chopped)
  • 1 onion (medium, finely chopped)
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground black pepper


  1. Toss chicken with Hellmann's® or Best Foods® Real Mayonnaise in medium bowl. Cover and marinate in refrigerator at least 30 minutes.
  2. Add chicken and cornstarch to large resealable plastic; shake to coat. Heat oil in 12-inch nonstick skillet over medium-high heat and cook chicken, stirring occasionally, until thoroughly cooked and golden, about 5 minutes. Drain on paper towels.
  3. Cook red pepper and onion in same skillet over medium-high heat, stirring occasionally, until tender, about 6 minutes. Stir in ginger, garlic and chili paste and cook about 30 seconds. Stir in sugar until dissolved, about 30 seconds. Stir in vinegar.
  4. Return chicken, then stir in salt and pepper and cook, stirring occasionally, heated through, about 1 minute. Stir in green onions.
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