CHICKEN HOT AND SOUR SOUP
Restaurant style chicken hot and sour soup is super easy to make and takes all of 30 minutes from start to finish! It's got that perfect hot and sour flavour that everyone loves.
Provided by Richa Gupta
Categories Main Course
Number Of Ingredients 17
Steps:
- If using dried shiitake and wood ear mushrooms, rehydrate them by submerging them in hot water for 15-20 minutes till they soften up. Reserve the water to be used as stock in the soup. Slice all the mushrooms and set aside.
- Heat oil in a pan and add red chillies and ginger. Saute till the ginger is golden brown and add the garlic. Saute the garlic for a few seconds and add the celery and carrots.
- Cook the carrots for a minute or two and add mushrooms, tofu, chicken, both the soy sauces and six cups water to the pot (if using the stock from mushrooms, reduce the water to 5 cups and add the stock). Bring the pot to a boil and simmer for 5-6 minutes.
- Stir together cornstarch in 1/4 cup water and slowly add it to the pot while stirring continuously. Bring the soup to a quick boil. The soup should start to thicken.
- Slowly add in the beaten egg, swirling with a ladle as you go to create egg ribbons in the soup. Stir in rice vinegar, white pepper, salt (if using) and sesame oil. Turn off the flame. If the soup is too thick for your liking, add a little water or stock to thin it. Serve hot.
Nutrition Facts : Calories 266 kcal, Carbohydrate 11 g, Protein 28 g, Fat 12 g, SaturatedFat 5 g, Cholesterol 90 mg, Sodium 1186 mg, Fiber 2 g, Sugar 3 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.
COLORFUL HOT AND SOUR CHICKEN
Semi-authentic Chinese dish that my BF and I love! With all the colorful vegetables, this makes a pretty dish.
Provided by WaterMelon
Categories Chicken Thigh & Leg
Time 40m
Yield 4 serving(s)
Number Of Ingredients 19
Steps:
- Stir cornstarch into slightly beaten egg until well combined
- Add chicken pieces, stir to coat
- Heat oil in a wok over medium-high heat until just below smoking
- Shallow-fry the coated chicken in several batches until golden brown, turning if necessary, then remove to drain on absorbent papers
- Leave about 2 tsp hot oil in the wok, stir fry ginger and chilli for 30sec, until fragrant
- Add onion slices, continue to saute another 1-2mins, until onions are soft
- Add garlic and stir fry for another minute
- Add the carrot matchsticks, continue to cook until they're semi-tender
- Stir in chicken pieces and saute for 1 minute
- Add in the sauce mixture, adding chicken stock/water when necessary, depending how much sauce you like
- Finally, add the green pepper and shitake mushrooms and cook for another minute
- If you feel that the sauce is too thick, add more stock or water; if too thin, thicken with cornstarch slurry (1 tsp cornstarch dissolved in 1 TB cold water)
- Garnish with fresh cilantro and/or sliced green onions before serving with jasmine rice
SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
CRISPY SWEET AND SOUR CHICKEN
If you want something other than the ordinary mushy coated sweet and sour chicken, then I suppose this is one you should try. I learned how to make this from watching my mother make it.
Provided by Uluru
Categories World Cuisine Recipes Asian Chinese Main Dishes Chicken
Time 1h20m
Yield 8
Number Of Ingredients 24
Steps:
- Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes.
- Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition.
- Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl.
- Remove chicken from the refrigerator. Dip each piece in coating.
- Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok.
- Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish.
- Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes.
- Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.
Nutrition Facts : Calories 442.1 calories, Carbohydrate 41 g, Cholesterol 173.9 mg, Fat 11.3 g, Fiber 1.2 g, Protein 40.1 g, SaturatedFat 2.6 g, Sodium 748 mg, Sugar 10.9 g
COLORFUL CHICKEN AND RICE
Topped with crushed corn chips, shredded lettuce and chopped tomatoes, this marvelous meal-in-one is as pretty as it is tasty. I serve it to company along with bread and dessert, and it always gets compliments. -Dana Wise Quinter, Kansas
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6-8 servings.
Number Of Ingredients 13
Steps:
- In a blender, combine the soup, sour cream, cottage cheese and cream cheese; cover and process until smooth. Transfer to a large bowl. Stir in the chicken, rice, Monterey Jack cheese, chiles, olives and garlic salt. , Pour into a greased 2-qt. baking dish. Bake, uncovered, at 350° for 25-30 minutes or until heated through. Just before serving, top with corn chips, lettuce and tomatoes.
Nutrition Facts : Calories 497 calories, Fat 24g fat (12g saturated fat), Cholesterol 103mg cholesterol, Sodium 836mg sodium, Carbohydrate 40g carbohydrate (4g sugars, Fiber 3g fiber), Protein 28g protein.
SWEET 'N SOUR CHICKEN
Sweet and sour dishes are so versatile! All you need are the basics and then just add what you like or have on hand.If you like this, put more of it in, if you don't like that, don't put so much in. As long as you are happy with the sauce, you can add baby sweet corn on the cob, baby sweet gherkins, bamboo shoots, water chestnuts, carrots or bell peppers (try using multi colors!). Just have fun creating!
Provided by FLUFFSTER
Categories Chicken Breast
Time 30m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Drain pineapple; reserve juice.
- Cut chicken into bite-size pieces.
- Season with salt and pepper.
- In large nonstick skillet heat oil over medium high heat; brown chicken, turning once.
- Reduce heat.
- Add carrots, bell pepper, onion and garlic to skillet.
- Cover; simmer 5 minutes.
- Combine reserved juice, ketchup, brown sugar, cornstarch, soy sauce, ginger, lemon peel and juice in small bowl until blended.
- Stir into same skillet. Cover; simmer 10 minutes longer. Stir in pineapple; heat through. Serve with hot rice.
Nutrition Facts : Calories 427.2, Fat 2.5, SaturatedFat 0.5, Cholesterol 34.2, Sodium 652, Carbohydrate 85.5, Fiber 3.4, Sugar 48.4, Protein 18.5
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COLORFUL SWEET AND SOUR CHICKEN RECIPE - PILLSBURY.COM
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Servings 4Total Time 35 minsCategory EntreeCalories 390 per serving
- While rice is cooking, heat oil in large skillet or wok over medium-high heat until hot. Add chicken, carrots, onion and bell pepper; cook and stir 4 to 6 minutes or until chicken is no longer pink.
- Add cabbage and water chestnuts; cook 1 minute. In small bowl, combine sweet and sour sauce and cornstarch. Add to chicken mixture; cook and stir 2 minutes or until mixture is thick and bubbly. Serve chicken mixture with rice.
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