HEALTHIER SWEET AND SOUR CHICKEN STIR FRY
I adapted this recipe from one I found on "Allrecipes.com." My version is lower in fat, calories, and sugar, and tastes great too!
Provided by yogiclarebear
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray a non-stick skillet with cooking spray.
- Sauté garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
- In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
- Reduce heat and simmer 1-2 minutes until sauce thickens.
- Serve over hot rice, or cabbage for a "lower carb" option.
Nutrition Facts : Calories 213.4, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 1134.3, Carbohydrate 19.9, Fiber 3.6, Sugar 12.3, Protein 29.9
SWEET & SOUR CHICKEN STIR-FRY
Yield 4
Number Of Ingredients 12
Steps:
- In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
- In a large nonstick skillet or wok, heat oil over high. Stir-fry chicken strips 2-3 minutes or until no pink remains. Add vegetables; cook 3-5 minutes, stirring often, or until vegetables are tender crisp. Stir in garlic; cook 30 seconds or until fragrant.
- Add pineapple and broth mixture; cook and stir until boiling and thickened. Serve over prepared rice.
Nutrition Facts :
SWEET AND SOUR CHICKEN STIR FRY
This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 17
Steps:
- Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
- Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add chicken and stir fry until it it is white all over but still pink inside.
- Add capsicum and stir fry for 2 minutes.
- Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
- Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
- Stir through pineapple pieces (just to warm) and remove from stove.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.
Nutrition Facts : ServingSize 290 g, Calories 398 kcal, Carbohydrate 44.7 g, Protein 28.3 g, Fat 12.2 g, SaturatedFat 2.8 g, Cholesterol 82 mg, Sodium 455 mg, Fiber 2.1 g, Sugar 38 g
SWEET AND SOUR CHICKEN STIR FRY
Chinese sweet and sour chicken stir fry recipe with pineapple, carrots and green peppers. Tastes just like restaurant style sweet and sour chicken or pork.
Provided by Steve Cylka
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1/2 inch chunks.
- Peel and slice the carrots.
- Cut the pepper and onion into 1/2-1 inch pieces.
- Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
- Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
- Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
- Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
- In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
- Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
- Serve on cooked rice.
Nutrition Facts : Calories 393 kcal, Carbohydrate 50 g, Protein 21 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 708 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN
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
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 STIR-FRY
Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
- In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
- In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 19 g, TransFat 1 g
SWEET AND SOUR STIR FRY
Tofu stars in this sweet and sassy vegetarian stir-fry.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 2h30m
Yield 4
Number Of Ingredients 15
Steps:
- Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
- Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
- Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
- Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.
Nutrition Facts : Calories 420, Carbohydrate 69 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 17 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 480 mg
CHICKEN SWEET & SOUR STIR-FRY
This recipe comes from the Kraftfoods.com site & is simple & easy to make. The website recipe calls for Kraft Sweet 'N Sour Sauce as well as Kraft Balsamic Vinaigrette Dressing.
Provided by Sydney Mike
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken & strips of bell pepper & cook 8 minutes or until chicken is cooked through, stirring occasionally.
- Add sweet & sour sauce, dressing, soy sauce & broccoli, mixing well.
- Cook for 2 minutes or until heated through, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 345, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 668.2, Carbohydrate 40.1, Fiber 1.3, Sugar 4.8, Protein 31.6
SWEET AND SOUR CHICKEN III
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
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
SWEET-AND-SOUR POPCORN CHICKEN
This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! -Amy Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 441 calories, Fat 15g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1143mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.
SWEET AND SOUR CHICKEN STIR-FRY
Combine unbeatable flavors in this Sweet and Sour Chicken Stir-Fry recipe from My Food and Family! Try serving our Sweet and Sour Chicken Stir-Fry with peppers and broccoli over rice for a tasty weeknight go-to your family will love.
Provided by My Food and Family
Categories Sauces & Condiments
Time 21m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.
- Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 820 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 11 g, Protein 29 g
SWEET AND SOUR CHICKEN STIR FRY
Use a wok or large skillet to whip up this tasty Asian-inspired dish.
Provided by Allrecipes Member
Yield 4
Number Of Ingredients 12
Steps:
- Combine SMUCKER'S® preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended. Set aside.
- Heat 2 tablespoons oil in wok or large skillet until hot. Stir-fry zucchini and mushrooms over medium-high heat until zucchini is crisp-tender. Transfer mixture to a platter.
- Add remaining oil to wok; cook chicken until tender, stirring often. Add pea pods and cooked zucchini and mushrooms; toss gently to mix well and heat through.
- Pour apricot sauce over chicken and vegetables; toss gently to mix well and heat through. Serve with rice, if desired.
Nutrition Facts : Calories 672.1 calories, Carbohydrate 66.2 g, Cholesterol 65.9 mg, Fat 30.3 g, Fiber 4 g, Protein 34.7 g, SaturatedFat 2.6 g, Sodium 690.8 mg, Sugar 14.4 g
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