Sweet And Sour Chicken Wfried Rice Recipe 445

SWEET AND SOUR CHICKEN W/FRIED RICE RECIPE - (4.4/5)

Steps:

• For the Chicken: Start by preheating your oven to 325 degrees. Rinse your chicken breasts in water and then cut into cubes. Season with salt and pepper to taste. Dip chicken into the egg to coat then dip into the cornstarch. Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9x13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken every 15 minutes. For the Rice: On medium high heat, heat the oil in a large skillet or wok. Add the peas/carrots mix, onion and garlic. Stir fry until tender. Lower the heat to medium low and push the mixture off to one side, then pour your eggs on the other side of skillet and stir fry until scrambled. Now add the rice and soy sauce and blend all together well. Stir fry until thoroughly heated!

SWEET-SOUR CHICKEN DIPPERS

Steps:

• Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.

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.

SWEET AND SOUR STIR-FRIED CHICKEN

Steps:

• Heat oil in a wok or pan.
• Add chicken and stir fry until lightly browned and cooked through.
• Remove from wok/pan and drain on absorbent kitchen paper towels.
• Keep warm.
• Drain the pineapple and reserve the syrup.
• Drain any excess oil from wok (or pan).
• Mix together the cornflour and water, and add to the wok/pan with the reserved syrup, tomato and soy sauces, sugar, vinegar, lemon juice and grated ginger.
• Add pineapple, chopped red pepper and celery.
• Cook for just 1 minute.
• Add chicken, spring onions and mandarin segments.
• Stir until heated through.

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.

SWEET AND SOUR CHICKEN III

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.

SWEET AND SOUR CHICKEN

Steps:

• Cut chicken into small thin strips.
• Lightly salt and pepper these before battering.
• For the batter, mix all ingredients together and add enough cold water to make it smooth and thick. (It should resemble pancake batter).
• Dip chicken pieces into batter and deep fry until lightly golden brown.
• For the sauce, mix all ingredients together and heat over medium heat until thickened, about 5-6 minutes.
• Pour sauce over chicken and serve with thinly sliced onion, bell pepper, carrot, and pineapple chunks.
• Note: The vegetables can be added to the sauce after it has been cooked. I like to put mine on the cooked chicken and then pour the sauce over it. I love the crunch the raw veges give to the dish.