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
VEGAN SWEET AND SOUR CHICKEN
**Okay guys, keep in mind, I am only 16 years old and have not had one cooking lesson or any type of instruction. so cut me a little slack!** :) this recipe is self-explanatory, vegan sweet and sour chicken :) I hope you enjoy it and please review it. thank you so much!
Provided by Matteo.
Categories Lunch/Snacks
Time 1h50m
Yield 12 pieces (depending on how you cut them)
Number Of Ingredients 21
Steps:
- In a medium bowl stir together the wheat gluten and water slowly into an elastic dough. Add more water if necessary. Knead for 5 minutes and set aside.
- *Excluding nutritional yeast, seasonings can be adjusted according to taste.
- In a large saucepan, bring all the broth ingredients to a boil with two cups of water. Keep the heat on medium-medium low so you have time to work. Squeeze dough over sink to remove any excess moisture but don't dry out completely. With a serrated knife, slice dough into chunks, strips, steaks, or whatever shape and size wanted (they will expand in the broth). Drop faux chicken pieces into the boiling broth. Cover and let simmer until all broth is reduced and gone completely, stirring about every 10 minutes. This process will take approximately 1 hour.
- PREPARE THE SWEET AND SOUR SAUCE AND BREADING.
- Heat pineapple juice, canola oil, brown sugar, soy sauce, and black pepper just until boiling. Lower heat and slowly add cornstarch dissolved in cold water to thicken. Add vinegar. Stir.
- Coat the bottom of a medium saute pan with oil and turn to medium/medium low heat to allow it to come to temperature slowly. Preheat oven to 350 degrees. Grease baking dish.
- Once faux chicken broth has reduced completely, remove the faux chicken pieces. Coat in flour (You can use a large Ziploc bag, one filled with bread crumbs and one filled with flour to make this easier). Then, coat in soy milk and cover in panko bread crumbs (You can repeat the flour and soy milk step for more of a crunch). Seer each piece until golden brown in the oil. Remove from oil and place in baking dish. Pour half of the sweet and sour sauce over the faux chicken. Make sure they are covered completely. Cover with aluminum foil and bake for 15 minutes. Remove from oven and coat faux chicken with the rest of the sweet and sour sauce. Bake for another 10-15.
- Enjoy :).
- FEEL FREE TO EMAIL ANY QUESTIONS, COMMENTS, OR HELLO'S AT [email protected] ! :].
Nutrition Facts : Calories 79.1, Fat 3.8, SaturatedFat 0.3, Sodium 394.2, Carbohydrate 6.3, Fiber 1, Sugar 3.4, Protein 5.8
VEGETARIAN SWEET AND SOUR 'CHICKEN'
Find out how to make Vegetarian Sweet and Sour 'Chicken' today! Veggie nuggets stand in for poultry in this Vegetarian Sweet and Sour 'Chicken' recipe.
Provided by My Food and Family
Categories Home
Time 25m
Yield Makes 3 servings.
Number Of Ingredients 6
Steps:
- Bake nuggets as directed on package. Meanwhile, bring vegetables, pineapple chunks, sweet-and-sour sauce and water to boil in large saucepan on medium-high heat; cover. Simmer on medium-low heat 5 min. or until heated through, stirring frequently.
- Mix cornstarch and reserved pineapple juice until well blended. Add to vegetable mixture; cook 1 min. or until thickened, stirring constantly.
- Serve nuggets over rice; top with vegetable mixture.
Nutrition Facts : Calories 480, Fat 7 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 0 mg, Sodium 630 mg, Carbohydrate 0 g, Fiber 6 g, Sugar 0 g, Protein 21 g
SWEET & SOUR CHICKEN & VEG
A trusty takeaway favourite just got superhealthy. Make ahead and freeze for Friday!
Provided by Good Food team
Categories Dinner, Main course
Time 40m
Number Of Ingredients 11
Steps:
- Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
- Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
- Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.
Nutrition Facts : Calories 230 calories, Fat 4 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 24 grams sugar, Fiber 4 grams fiber, Protein 20 grams protein, Sodium 0.26 milligram of sodium
BAKED SWEET AND SOUR CHICKEN WITH VEGGIES
Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
- Seed, core and cut green peppers into one inch chunks.
- Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
- In a large shallow dish,combine flour, salt and pepper.
- Press chicken legs into flour mixture to coat all over.
- In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
- Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
- Arrange on top of veggies in roaster.
- Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
- Pour over chicken and veggies.
- Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.
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- In a saucepan, combine the pineapple juice, brown sugar, tomato paste, apple cider vinegar, soy sauce and salt. Give it a mix and let it cook on medium heat until the sugar has dissolved.
- In a large pan, add in the broccoli florets and the water. Let it cook on medium heat with the lid on until the water has evaporated and the broccoli is soft.
- In a separate medium-sized pan, heat the canola oil and add in the mock chicken. Let it pan-fry until golden brown on each side for about 1-2 minutes.
- Put the fried 'chicken' cubes in a bowl and add about 3/4 of the sauce. Toss around until coated on all sides. Serve the sweet and sour sauce coated 'chicken' cubes on the fried rice with the rest of the sauce. Sprinkle with sliced scallions, black and white sesame seeds and enjoy!
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