Smothered Sweet And Sour Chicken Recipes

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EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

Steps:

  • Combine flour, garlic powder, salt, and black pepper in a shallow dish.
  • Roll and coat chicken cubes in flour mixture.
  • Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
  • Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
  • Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
  • Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
  • Return chicken to the skillet.
  • Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
  • Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

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

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken broth
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving

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



Sweet and Sour Chicken III image

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

1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
¼ cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger

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

FAVORITE SWEET-AND-SOUR CHICKEN



Favorite Sweet-and-Sour Chicken image

I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it "favorite chicken" at our house! -Lori Burtenshaw, Terreton, Idaho

Provided by Taste of Home

Categories     Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon canola oil
2 cups hot cooked rice

Steps:

  • In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside., Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm., Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.,

Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 571mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 26g protein.

SWEET AND SOUR CHICKEN I



Sweet and Sour Chicken I image

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories     World Cuisine Recipes     Asian     Chinese

Time 1h

Yield 8

Number Of Ingredients 16

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Steps:

  • In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
  • Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
  • Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
  • When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g

SWEET & SOUR CHICKEN RECIPE BY TASTY



Sweet & Sour Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, pepper, cornstarch, eggs, oil, oil, garlic, bell pepper, cider vinegar, soy sauce, ketchup, sugar, scallion, sesame seed

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 lb boneless, skinless chicken breast
salt, to taste
pepper, to taste
½ cup cornstarch
2 eggs, beaten
oil, to fry
1 tablespoon oil
½ tablespoon garlic, minced
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
scallion, chopped
sesame seed

Steps:

  • Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
  • Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
  • In a large pan, heat oil and fry garlic until fragrant.
  • Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
  • When the sauce has thickened, add the fried chicken. Toss to coat.
  • Garnish with chopped scallions and sesame seeds. Serve with rice.
  • Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 38 grams, Fat 17 grams, Fiber 0 grams, Protein 39 grams, Sugar 22 grams

SMOTHERED SWEET-AND-SOUR CHICKEN



Smothered Sweet-And-Sour Chicken image

From "365 Ways to Cook Chicken". I used boneless skinless chicken breast cut into cubes, and served it over rice. The sauce is delicious poured over the rice.

Provided by Gabo6868

Categories     Chicken

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

3 tablespoons vegetable oil
3 lbs chicken legs
1 large onion, chopped
3 tablespoons ketchup
2 tablespoons lemon juice
2 tablespoons soy sauce
2 tablespoons sugar
1/2 teaspoon fresh ground pepper
1 tablespoon cornstarch, dissolved in
1/4 cup cold water
lemon slice

Steps:

  • In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes.
  • Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper, and 1/2 water; blend well.
  • Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken to a serving platter.
  • Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour over chicken and garnish with lemon slices.

Nutrition Facts : Calories 793.5, Fat 51.6, SaturatedFat 12.9, Cholesterol 282.6, Sodium 898.9, Carbohydrate 16.1, Fiber 0.8, Sugar 10.8, Protein 63.4

CRISPY SWEET AND SOUR CHICKEN



Crispy Sweet and Sour Chicken image

If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.

Provided by Uluru

Categories     World Cuisine Recipes     Asian     Chinese     Main Dishes     Chicken

Time 1h20m

Yield 8

Number Of Ingredients 24

3 large egg yolks
1 tablespoon soy sauce
1 tablespoon cornstarch
1 teaspoon salt
ground black pepper to taste
3 pounds skinless, boneless chicken breast, cut into bite-sized pieces
3 large egg whites
1 cup water
1 cup cornstarch
1 cup all-purpose flour
1 cup hot water
¼ cup white sugar
3 tablespoons sweet rice wine
2 tablespoons vinegar
1 tablespoon cornstarch
1 tablespoon soy sauce
1 teaspoon chicken bouillon granules
¼ teaspoon salt
1 tablespoon vegetable oil, or as needed
1 medium bell pepper, chopped
2 cloves garlic, minced
1 (8 ounce) can pineapple chunks, drained
2 tablespoons sesame oil
1 teaspoon sesame seeds

Steps:

  • Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
  • Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
  • Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
  • Remove chicken from the refrigerator. Dip each piece in coating.
  • Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
  • Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
  • Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
  • Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g

SWEET-AND-SOUR CHICKEN



Sweet-and-Sour Chicken image

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

3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with syrup
1/3 cup packed brown sugar
Hot cooked rice

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.

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Add distinctive flavor to dinnertime with this easy recipe for a Chinese buffet favorite.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 45m

Number Of Ingredients 13

2 pounds boneless, skinless chicken breasts, cut into 1 1/2-inch chunks
3 tablespoons soy sauce
2 tablespoons cornstarch
1 teaspoon coarse salt
1/3 cup rice vinegar
1/4 cup ketchup
4 teaspoons sugar
3 tablespoons vegetable oil
4 bell peppers (green, red, yellow, or a combination), cut into 1-inch pieces
8 scallions, cut crosswise into 1-inch pieces, white and green parts separated
6 garlic cloves, thinly sliced
Cooked white rice, for serving (optional)
1/4 teaspoon ground pepper

Steps:

  • In a large bowl, toss chicken with 1 tablespoon each soy sauce and cornstarch, salt, and pepper. In another bowl, combine remaining soy sauce and cornstarch, vinegar, ketchup, sugar, and 1/2 cup water; set aside.
  • Heat 1 tablespoon oil in a large nonstick skillet over medium-high. Cook half the chicken, turning occasionally, until browned and almost cooked through, 4 minutes; remove. Cook the remaining chicken in another tablespoon oil; remove.
  • Add remaining oil to the pan. Add peppers, white parts of scallions, and garlic; cook over medium-high, stirring, until peppers are crisp-tender, about 3 minutes.
  • Whisk soy sauce mixture; add to pan. Return chicken; add scallion greens. Cook, stirring, until sauce has thickened and chicken is cooked through, about 2 minutes. Serve immediately over rice, if desired.

Nutrition Facts : Calories 221 g, Fat 7 g, Fiber 1 g, Protein 28 g

CLASSIC SWEET-AND-SOUR CHICKEN



Classic Sweet-and-Sour Chicken image

Purchased sweet-and-sour sauce takes the work out of preparing this traditional dish, which tastes very much like the takeout version. "Before we were married, my husband surprised me by cooking this after a long day at work," recalls Holly Tittel of Great Bend, Kansas.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 4 servings.

Number Of Ingredients 16

1-1/4 cups all-purpose flour
1 cup water
1 egg
2 teaspoons baking powder
1 teaspoon sugar
1 teaspoon salt
1 teaspoon white pepper
Oil for frying
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
SWEET-AND-SOUR SAUCE:
2 jars (10 ounces each) sweet-and-sour sauce
2 medium carrots, chopped
1 medium green pepper, chopped
1/2 cup chopped onion
1 can (8 ounces) unsweetened pineapple chunks, drained
Hot cooked rice

Steps:

  • In a large bowl, combine the flour, water, egg, baking powder, sugar, salt and pepper. In an electric skillet, heat 1/4 in. of oil to 375°. Dip chicken into batter. Fry in oil, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a large microwave-safe bowl, combine the sweet-and-sour sauce, carrots, green pepper, onion and pineapple. Cover and microwave on high for 4-6 minutes or until vegetables are tender. Serve chicken and sauce with rice.

Nutrition Facts :

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    #60-minutes-or-less     #time-to-make     #course     #main-ingredient     #preparation     #main-dish     #poultry     #chicken     #dietary     #meat

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