Sweet Sour Polynesian Chicken Recipes

SWEET AND SOUR CHICKEN

Sweet and Sour Chicken image

Provided by Bobby Flay

Time 38m

Yield 4 servings

Number Of Ingredients 18

Ingredients

1 cup red wine vinegar
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 cup pineapple juice
1 cup granulated sugar
2 jalapeno chiles, coarsely chopped
2-inch piece fresh ginger, peeled and chopped
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
Canola oil
1/4 pound steamed snow peas
2 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
Salt and freshly ground black pepper
4 boneless chicken breasts, 8-ounces each
3 tablespoons canola oil
Salt and pepper
Steamed brown rice

Steps:

Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.
Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.

SWEET AND SOUR CHICKEN

Sweet and Sour Chicken image

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

Ingredients

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken broth
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving

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.

CHINESE SWEET AND SOUR CHICKEN

Chinese Sweet and Sour Chicken image

A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.

Provided by Traveling_Is_Love

Categories World Cuisine Recipes Asian

Time 1h50m

Yield 4

Number Of Ingredients 9

Ingredients

½ cup soy sauce
½ cup white sugar
¼ cup vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 ½ teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves

Steps:

Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
Add chicken breasts to marinade and stir to coat.
Pour the marinade and chicken into a 9x9-inch square baking dish.
Cover and marinate chicken in the refrigerator for 1 hour.
Preheat oven to 325 degrees F (165 degrees C).
Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g

SWEET-AND-SOUR POPCORN CHICKEN

Sweet-and-Sour Popcorn Chicken image

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

Ingredients

1 package (12 ounces) frozen popcorn chicken
1 tablespoon canola oil
1 medium green pepper, cut into 1-inch pieces
1 small onion, thinly sliced
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch
Hot cooked rice, optional
Optional toppings: green onions and sesame seeds

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.