SWEET AND SOUR CHICKEN
Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 2 to 4 servings
Number Of Ingredients 11
Steps:
- In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
- Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.
SWEET AND SOUR CHICKEN III
This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.
Provided by VINEYIS
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 12
Steps:
- Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
- In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 19.9 g, Cholesterol 58.5 mg, Fat 9.4 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 603 mg, Sugar 13.9 g
SWEET AND SOUR CHICKEN STIR-FRY
Combine unbeatable flavors in this Sweet and Sour Chicken Stir-Fry recipe from My Food and Family! Try serving our Sweet and Sour Chicken Stir-Fry with peppers and broccoli over rice for a tasty weeknight go-to your family will love.
Provided by My Food and Family
Categories Sauces & Condiments
Time 21m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.
- Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 820 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 11 g, Protein 29 g
HEALTHIER SWEET AND SOUR CHICKEN STIR FRY
I adapted this recipe from one I found on "Allrecipes.com." My version is lower in fat, calories, and sugar, and tastes great too!
Provided by yogiclarebear
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray a non-stick skillet with cooking spray.
- Sauté garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
- In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
- Reduce heat and simmer 1-2 minutes until sauce thickens.
- Serve over hot rice, or cabbage for a "lower carb" option.
Nutrition Facts : Calories 213.4, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 1134.3, Carbohydrate 19.9, Fiber 3.6, Sugar 12.3, Protein 29.9
EASY SWEET AND SOUR CHICKEN STIR FRY
Sweet, sticky, easy to make, this Sweet and Sour Chicken Stir Fry is perfect to serve over rice or noodles and is kid-friendly as it is not spicy and made without deep-frying. The dish comes together in 30 minutes!
Provided by Julia | The Yummy Bowl
Categories Main Course
Time 27m
Number Of Ingredients 20
Steps:
- Sweet and Sour sauce. In a small saucepan add oil over medium heat and saute garlic and ginger for about 1 minute. Stir in sugar, vinegar, honey, ketchup, soy sauce. Simmer until sugar dissolves.
- Meanwhile, in a small bowl whisk together cornstarch and water and pour the mixture into the saucepan. Simmer on low heat for 10 minutes until the sweet and sour sauce starts thickening. Set aside.
- Chicken prep. In a medium bowl add chicken, season with salt and pepper, and stir in the cornstarch. Make sure all the chicken pieces are covered in cornstarch. Set aside.
- Stir fry. In a large skillet or wok over medium to high heat add 2-3 tbsp of vegetable oil and cook the chicken until golden brown on all sides (about 3-4 minutes.) Remove from pan and set aside in a plate lined with a paper towel.
- In the same skillet add vegetables, cook for few minutes until they get almost tender and throw in the pineapple. Stir well and return the chicken to the pan, pour the sauce on top. Stir and simmer for 1-2 minutes. Taste the sauce for seasoning, add salt and pepper if needed.
- Serve with scallions, sesame seeds, and rice, noodles, or another favorite side.
Nutrition Facts : Calories 381 kcal, ServingSize 1 serving
SWEET & SOUR CHICKEN STIR-FRY
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
- In a large nonstick skillet or wok, heat oil over high. Stir-fry chicken strips 2-3 minutes or until no pink remains. Add vegetables; cook 3-5 minutes, stirring often, or until vegetables are tender crisp. Stir in garlic; cook 30 seconds or until fragrant.
- Add pineapple and broth mixture; cook and stir until boiling and thickened. Serve over prepared rice.
Nutrition Facts :
SWEET AND SOUR CHICKEN STIR FRY
Chinese sweet and sour chicken stir fry recipe with pineapple, carrots and green peppers. Tastes just like restaurant style sweet and sour chicken or pork.
Provided by Steve Cylka
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1/2 inch chunks.
- Peel and slice the carrots.
- Cut the pepper and onion into 1/2-1 inch pieces.
- Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
- Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
- Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
- Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
- In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
- Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
- Serve on cooked rice.
Nutrition Facts : Calories 393 kcal, Carbohydrate 50 g, Protein 21 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 708 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN STIR-FRY
Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
- In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
- In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 19 g, TransFat 1 g
CHICKEN SWEET & SOUR STIR-FRY
This recipe comes from the Kraftfoods.com site & is simple & easy to make. The website recipe calls for Kraft Sweet 'N Sour Sauce as well as Kraft Balsamic Vinaigrette Dressing.
Provided by Sydney Mike
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken & strips of bell pepper & cook 8 minutes or until chicken is cooked through, stirring occasionally.
- Add sweet & sour sauce, dressing, soy sauce & broccoli, mixing well.
- Cook for 2 minutes or until heated through, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 345, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 668.2, Carbohydrate 40.1, Fiber 1.3, Sugar 4.8, Protein 31.6
QUICK SWEET-AND-SOUR CHICKEN
On a really busy night, this quick entree with a frozen stir-fry mix and chicken nuggets will hit the spot in no time. -Mary Tallman, Arbor Vitae, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 3 servings.
Number Of Ingredients 4
Steps:
- Cook chicken nuggets according to package directions. Meanwhile, in a large skillet, cook stir-fry mix, covered, over medium heat for 6-8 minutes or until heated through. Stir in chicken nuggets., Microwave rice according to package directions. Serve with stir-fry mixture; sprinkle with cashews.
Nutrition Facts : Calories 717 calories, Fat 29g fat (8g saturated fat), Cholesterol 75mg cholesterol, Sodium 1258mg sodium, Carbohydrate 83g carbohydrate (31g sugars, Fiber 5g fiber), Protein 28g protein.
STIR-FRIED SWEET-AND-SOUR CHICKEN
Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
- Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.
Nutrition Facts : Calories 474 g, Fat 22 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g
SWEET-AND-SOUR CHICKEN
My husband and I moved to the country 10 years ago, and I love it! We keep busy with daily chores, so I appreciate quick and easy meals like this.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 14
Steps:
- In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.
Nutrition Facts : Calories 309 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.
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