SWEET AND SOUR SKILLET CHICKEN
This recipe was given to me many years ago by a family friend. I have no idea where she got it.It's very simple to fix; not much fuss. The ingredients for the sauce gave me cause for pause when I first read them, but this is a delicious tasting dish. You're in for a plesant surprise.
Provided by Laudee
Categories One Dish Meal
Time 2h20m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place onion slices in electric skillet in a single layer.
- Arrange chicken pieces on top of onion slices.
- Sprinkle with salt and black pepper.
- Mix remaining ingredients and pour over chicken.
- Set control at medium.
- Cook, covered for 10 minutes.
- Reduce heat to low simmer setting and cook covered at least 2 hours.
- Turn chicken pieces periodically, and baste with sauce.
- Add a little amount of water at a time if sauce becomes too thick.
SWEET AND SOUR SKILLET CHICKEN
From Weight Watcher's magazine. If you use non fat chicken stock, there is only 180 calories and 1 gram of fat in this.
Provided by BrendaM
Categories Chicken
Time 30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken in strips.
- In large skillet bring chicken and stock to simmer over medium high heat.
- Add celery, onion and sweet peppers.
- Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
- Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
- Cook, stirring, for about 2 minutes until glossy and thickened.
- Add pineapple.
- Simmer for about 2 minutes or until heated through.
SWEET & SOUR CHICKEN (LOW-FAT)
This is one of our favorite 'take out' meals! Recipe is courtesy of Juan Carlos Cruz from the Low Calorie Commando show on Food Network. Posted for the Low Fat Holiday Challenge.
Provided by katie in the UP
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the cornstarch, white pepper, and egg whites.
- Add the chicken and toss until well coated.
- Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
- Add the chicken to the pan and move continuously to prevent chicken from sticking together.
- Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
- Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
- Add the baby corn and bamboo shoots and warm through.
- Once sauce is thick and warm, whisk in the pineapple.
- To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
Nutrition Facts : Calories 419.9, Fat 9.1, SaturatedFat 1.4, Cholesterol 98.8, Sodium 735.9, Carbohydrate 41.9, Fiber 4.5, Sugar 20.4, Protein 45.5
EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN
For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
PAN-FRIED SWEET AND SOUR CHICKEN
Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.
Provided by Rhoda Boone
Categories 22-Minute Meals Takeout at Home Chicken Dinner Pineapple Bell Pepper Kid-Friendly Small Plates
Yield 4 servings
Number Of Ingredients 16
Steps:
- Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
- Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
- Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
- Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
- Divide chicken mixture among plates and top with scallion. Serve with rice alongside.
SWEET AND SOUR CHICKEN (LOW FAT AND VOLUMETRIC)
I've been using this sweet and sour sauce for years. It came from the recipe booklet included with my first wok. In the past it was always served with home made deep fried chicken balls. I've modified my recipe to make it Volumetric with all the great taste of the original tangy sauce! It is also quick to prepare, making it a great mid-week meal.
Provided by one_of_t2
Categories One Dish Meal
Time 30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Heat oil in a non-stick pan or wok.
- Cook chicken until no longer pink. Remove chicken, saving the liquid in the pan.
- Add the peppers and onions to the liquid in the pan and heat until cooked. I like my peppers and onions crunchy, so I don't overcook.
- Once cooked, drain and set aside.
- While chicken and peppers are cooking, prepare the sauce.
- To make sauce: place vinegar, salt, juices and tomato paste in a pot.
- Heat on medium and simmer for 10 minutes.
- Combine cornstarch with a small amount of water.
- Add cornstarch/water mixture to the sauce, stirring to remove any lumps.
- Add splenda and pineapple chunks.
- Continue to heat for another couple of minutes to heat pineapple chunks.
- Serving ideas: Either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. Present with steamed rice.
Nutrition Facts : Calories 251.4, Fat 4, SaturatedFat 0.8, Cholesterol 68.4, Sodium 500, Carbohydrate 22.9, Fiber 2.7, Sugar 15, Protein 29.4
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Cuisine AsianTotal Time 35 minsCategory Main DishCalories 453 per serving
- Combine mirin and egg in a medium bowl. Add chicken and toss to coat well. Let sit for 5-15 minutes.In another medium bowl, combine flour, cornstarch, and sugar.
- In a small bowl, combine the water, ketchup, Sriracha, plum sauce, and Worcestershire sauce. Set aside.
- Once chicken has sit for 5-15 minutes, drain well. Add chicken to flour mixture and toss well to coat evenly.Heat oil in large skillet over medium-high heat. Add chicken and cook 3-4 minutes per side until chicken is browned on all sides. Remove chicken from pan and keep warm.Add green onions and bell pepper. Stir fry for 1-2 minutes. Add the sauce and chicken to the pan. Toss to coat well and cook for about 1-2 minutes.Heat the rice as directed on package.
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