Super Simple Sweet And Sour Chicken With Rice Recipes

SWEET-AND-SOUR CHICKEN WITH RICE

Steps:

• In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

EASY SWEET AND SOUR CHICKEN

Steps:

• Short on time? There's no need to order takeout! Minute® Rice has you covered with this Easy Sweet and Sour Chicken recipe. This takeout style dish is sure to become everyone's favorite weekday meal! Step 1
• Heat oil in a large, nonstick skillet on medium-high heat. Add chicken. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is browned. Step 2
• Add vegetables, pineapple chunks and their juice and the sweet and sour sauce to skillet. Stir in water. Bring mixture to a boil. Step 3
• Stir in rice and cover. Reduce heat to medium-low and simmer for 5 minutes. Remove saucepan from heat. Let stand for 5 minutes or until almost all of the liquid is absorbed and rice is tender.

SUPER SIMPLE SWEET AND SOUR CHICKEN WITH RICE

Steps:

• Place uncooked rice in 9 x 13 glass baking dish.
• Top with uncooked chicken breasts.
• Drain juice from pineapple into a bowl. Add the sweet and sour sauce and chicken broth. Mix to lightly to blend.
• Scatter peppers, onions and pineapple chunks over the chicken.
• Pour sweet and sour mixture over all.
• Cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove foil in last 15 minutes of cooking.

EASY SWEET AND SOUR CHICKEN

Steps:

• 1. Cook chicken in large frying pan.
• 2. Mix together all other ingredients in separate kettle and bring to a boil.
• 3. Combine sauce and chicken together.
• 4. Good served over white rice.

EASY SWEET AND SOUR CHICKEN

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.

CRISPY SWEET AND SOUR CHICKEN

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.