Sweet Sour Chicken Skewers With Fruity Noodles Recipes

SWEET & SOUR CHICKEN SKEWERS WITH FRUITY NOODLES

Steps:

• Mix the pineapple juice, tomato ketchup, vinegar and some seasoning together. Reserve half, then add the rest to a bowl with the chicken and half the red chilli. Marinate for 5 mins.
• Thread the chicken, pepper and half the pineapple onto 8 skewers.
• Heat your grill, or fire up a barbecue. Brush any excess marinade over the skewers, then grill or barbecue, turning regularly, for about 8 mins or until the chicken is starting to char at the edges and is cooked through.
• Meanwhile, cook the noodles following pack instructions, drain, then stir through the remaining pineapple, chilli and spring onions. Serve with the remaining sauce on the side or drizzled on top of the skewers.

SWEET AND SPICY CHICKEN SKEWERS

Steps:

• One of Craig Morgan's favorite recipes. Developed by PBS' Barbecue America host Rick Browne.
• In a large bowl, whisk together the oil, honey and soy sauce. Add the brown sugar, chili powder, garlic powder, cayenne pepper, black pepper and jalapeno and whisk to mix.
• Place the chicken in a 1 gallon re-sealable plastic bag and pour in the marinade, refrigerate at least 2 hours (or overnight if time allows). Discard the marinade.
• Preheat the barbecue grill (or oven) for high heat at 450 degrees Fahrenheit.
• Thread the chicken, onions and roasted red peppers alternately on the skewers.
• Lightly oil the grill grate and place the skewers on the grill. Cook for 12-15 minutes, until chicken juices run clear, turning several times.
• Serve with one can (22 ounces) BUSH'S® Smokehouse Tradition Grillin' Beans.

SWEET AND SOUR CHICKEN SKEWERS

Steps:

• Put the vinegar, sugar, reserved pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer until the sauce thickens, about 8 minutes. Remove from heat and set aside. Reserve half of the sauce in a small serving bowl to be used as a dipping sauce alongside the skewers.
• Quarter the red pepper and remove the core and seeds. Slice each quarter into 6 pieces. Cut each chicken thigh into 6 pieces.
• Preheat a grill pan or an outdoor grill to medium heat.
• On each of the 8 skewers, place 1 chunk of pineapple, then a piece of chicken thigh, followed by a piece of red pepper. Repeat with another piece of pineapple then chicken, then red pepper. Season skewers with salt and pepper, to taste. Grill the skewers on oiled grill, cooking for 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill and additional 2 minutes per side. Remove to a serving dish and serve with the reserved sweet and sour sauce, for dipping.

SWEET-AND-SOUR CHICKEN NOODLES RECIPE BY TASTY

Steps:

• Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside.
• In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar.
• Add the chicken and noodles, and mix together for another couple of minutes.
• Garnish with sesame seeds.
• Enjoy!

OVEN BAKED SWEET AND SOUR CHICKEN SKEWERS

Steps:

• For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.
• Preheat the oven to 375°F Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin.
• Bake for 15-20 minutes, turning the skewers once, halfway through cooking. Baste regularly with leftover marinade from the chicken.
• For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds.
• Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chili sauce and seasoning.
• Mix the cornstarch and water together and stir into the sauce while still on the heat. Stir until thickened.
• Serve warm with the chicken skewers.

SWEET AND SOUR CHICKEN SKEWERS

Steps:

• Put vinegar, sugar, pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer untill the sauce thickens, about 8 minuts. Remove from heat and set aside. reserve half of the sauce in a bowl to be used as dipping sauce.
• Quarter the red papper and remove the core and seeds. slice each quarter into 6 pieces, cut onion in the same size pieces and use as much as desired, cut chicken into pieces.
• Perheat a grill pan or outdoor grill to medium heat.
• On each of the skewers place 1 chunk of pineapple then chicken,then a piece of red pepper and onion. repeat with another piece of pineapple then chicken and pepper and onion. season with salt and papper to taste. Grill the skewers on oiled grill, cooking 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill an additional 2 minutes per side.
• Remove to a serving dish and serve with the sweet and sour dipping sauce.