EASY SWEET AND SOUR CHICKEN
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
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 PULLED CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
- Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
- Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
- Put the slaw in a medium heatproof bowl.
- Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.
SHEET PAN SWEET AND SOUR CHICKEN
Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
- Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
- Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
- Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
- Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
- Drizzle chicken, pineapple, and vegetables with sauce to serve.
Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g
SWEET AND SOUR CHICKEN I
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
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-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.
CRISPY SWEET AND SOUR CHICKEN
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
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
Make and share this Sweet and Sour Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- Mix together first 6 ingredients.
- Add chicken; coat well.
- Heat oil in electric skillet to 375 degrees.
- Fry chicken until lightly browned.
- Removed chicken; drain.
- Drain pineapple, reserving liquid.
- Add enough water to juice to make 1 cup.
- Add 2 T. cornstarch, mixing well.
- Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
- Bring mixture to a boil.
- Stir green pepper and chicken into sauce; cook until thoroughly heated.
- Serve over rice.
Nutrition Facts : Calories 1367.4, Fat 113.3, SaturatedFat 15.2, Cholesterol 119.1, Sodium 1326.6, Carbohydrate 59.6, Fiber 1.7, Sugar 45, Protein 28.6
CLASSIC SWEET-AND-SOUR CHICKEN
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
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 :
SWEET AND SOUR PULLED CHICKEN SANDWICHES RECIPE
Provided by á-170182
Number Of Ingredients 9
Steps:
- Place the chicken breasts in the bottom of a 4-quart slow cooker. In a small bowl combine the soy sauce, sherry, rice vinegar, brown sugar, tomato paste, garlic, and ginger. Pour this mixture over the chicken. Cover the crock and cook on HIGH for up to 4 hours and on LOW for 6 hours. The chicken will be very tender and easy to shred. Remove the chicken and shred the meat. Return it to the crock and mix with the juices. Serve on rolls with barbecue sauce, if desired. Chicken mixture is also good inside a lettuce or napa cabbage wrap. To freeze: the shredded meat and any sauce can be frozen for a later date. Simply cool and store in an airtight container. Chill completely before freezing. To serve: thaw completely in the refrigerator. Reheat or serve cold. Preparation time: 5 minute(s) Cooking time: 4 hour(s) Number of servings (yield): 12
SWEET AND SOUR CHICKEN WRAPS
Chicken Helper® sweet & sour chicken takes on a whole new look in these delicious wraps-perfect for a weeknight dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
- Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
- In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
- Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
- To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.
Nutrition Facts : Calories 530, Carbohydrate 79 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Wrap, Sodium 660 mg, Sugar 0 g, TransFat 0 g
SWEET & SOUR CHICKEN RECIPE BY TASTY
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
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
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.
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