BAKED SWEET AND SOUR CHICKEN
This is such an easy and delicious recipe I thought I would share it. I found this recipe on browneyedbaker.com.
Provided by B.A.B
Categories Chicken Breast
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 325 degrees.
- Season chicken with salt and pepper.
- Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
- Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
- Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
- Wisk together the sauce ingredients in a small bowl.
- Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
- Bake for 1 hour, turning the chicken every 15 minutes.
Nutrition Facts : Calories 549.3, Fat 18.4, SaturatedFat 2.3, Cholesterol 149.6, Sodium 561, Carbohydrate 71.5, Fiber 0.4, Sugar 41, Protein 22.9
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.
BAKED SWEET-AND-SOUR CHICKEN
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
- Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
- Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.
Nutrition Facts : Calories 542, Fat 32 grams, SaturatedFat 8 grams, Cholesterol 168 milligrams, Sodium 618 milligrams, Carbohydrate 16 grams, Fiber 2 grams, Protein 47 grams
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
SWEET-AND-SOUR BAKED CHICKEN
This baked sweet and sour chicken is one of my favorite entrees to make for company. It's assembled the night before and popped into the oven before guests arrive, so there's plenty of time to visit. -Marion Skildum, St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag or a glass 13x9-in. baking dish, combine first nine ingredients. Add chicken pieces; turn to coat. Cover or close bag and refrigerate 8 hours or overnight. Drain, discarding all but 1 cup marinade. Place chicken in a 15x10x1-in. baking pan; add reserved marinade. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear.
Nutrition Facts :
BAKED SWEET AND SOUR CHICKEN THIGHS
A delicious sweet and sour sauce simply made with ketchup, sugar, vinegar, and soy sauce is baked into breading of fried chicken. Most often requested recipe of my family. Worth the effort every time. Serve over white rice.
Provided by ANGIENAP
Categories Meat and Poultry Recipes Chicken Baked and Roasted Thighs
Time 1h
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 350 degrees F (175 degrees C).
- Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
- Dip chicken in egg, then coat in cornstarch mixture.
- Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
- Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
- Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
- Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 449.6 calories, Carbohydrate 56.4 g, Cholesterol 134 mg, Fat 13 g, Fiber 0.2 g, Protein 26.1 g, SaturatedFat 3.5 g, Sodium 1028 mg, Sugar 41 g
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 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
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