SESAME GINGER SWEET & SOUR CHICKEN
For sweet and sour chicken that's just like take-out, stir-fry chicken, bell peppers and pineapple chunks with Lawry's® Sesame Ginger Marinade.
Provided by Lawry's
Categories Entrees,
Yield 6
Number Of Ingredients 6
Steps:
- Heat oil in large skillet on high heat. Add chicken; stir fry 5 minutes. Add vegetables; stir fry 2 to 3 minutes or until chicken is cooked through and vegetables are tender-crisp.
- Stir pineapple and marinade into skillet; stir fry until mixture is heated through. Serve over cooked rice, if desired.
Nutrition Facts : Calories 226 Calories
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.
SWEET AND SOUR CHICKEN SOUP
Make and share this Sweet and Sour Chicken Soup recipe from Food.com.
Provided by F-16 momma
Categories Chicken
Time 50m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- In a large soup pot, saute onion and garlic in 2 tsp olive oil for 3 minute.
- Add ginger for 30 sec.
- Add stock and mushrooms and bring to a boil.
- Cover, reduce heat, and simmer 30 minute
- Stir in chicken, spinach, and noodles; cook for 5 minute.
GINGER CHICKEN
Ginger and soy sauce lend an Asian flair to this hearty and healthy main dish. -Ben Haen, Baldwin, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4 servings.
Number Of Ingredients 18
Steps:
- In a large resealable plastic bag, combine the egg white, soy sauce, cornstarch and pepper. Add chicken; seal bag and turn to coat. Refrigerate for 30 minutes. For sauce, combine the cornstarch, vinegar, soy sauce and sugar until smooth; set aside., Drain chicken and discard marinade. In a large skillet or wok, stir-fry chicken in 1 tablespoon oil until no longer pink. Remove and keep warm., Stir-fry green pepper and onions in remaining oil for 2 minutes. Add bamboo shoots and ginger; stir-fry 3-4 minutes longer or until vegetables are crisp-tender., Stir sauce mixture and add to the pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and heat through. Sprinkle with almonds. Serve with rice if desired.
Nutrition Facts : Calories 248 calories, Fat 12g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 748mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 2g fiber), Protein 28g protein. Diabetic Exchanges
GINGER SWEET AND SOUR SAUCE
I usually use this as a dipping sauce when putting out dumplings. It also works nicely as a stir fry sauce. This sauce also works with sugar free preserves.
Provided by Lady Lisette
Categories Asian
Time 5m
Yield 2/3 cup, 6 serving(s)
Number Of Ingredients 6
Steps:
- Warm the preserves in a small saucepan over med-low heat. When preserves have melted add rest of ingredients. Taste to make sure you have the right balance of sweet to sour, some preserves are sweeter than others. You may need to add just a dash more vinegar or a heaping spoonfull of preserves to balance the flavors.
Nutrition Facts : Calories 75.5, Sodium 8.9, Carbohydrate 18.5, Fiber 0.3, Sugar 13, Protein 0.1
BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE
Source: "Let My People Eat! Passover Seders Made Simple A Complete Guide to the Passover Seder for Everyone: Jewish and Non-Jewish by Zell Schulman Macmillan USA 1998
Provided by Manami
Categories Chicken Breast
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- If the chicken is frozen, thaw it overnight in your refrigerator.
- Rinse and clean the parts with cold water and dry well with paper towels.
- Preheat the oven to 350ºF.
- Cut the chicken breasts in half.
- Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
- Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
- Dip each chicken part in the egg mixture, then in the crumb mixture.
- Arrange in a single layer in a 9x13-inch baking pan.
- In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
- Or place in a small saucepan and bring to a boil.
- Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
- Serve with the Sweet and Sour Sauce.
- SWEET AND SOUR SAUCE:.
- This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
- Pour over the baked chicken or pass at the table.
- Place all the ingredients in a medium saucepan.
- Bring to a boil over medium-high heat, stirring occasionally.
- Remove from the heat.
- Refrigerate and warm before serving.
Nutrition Facts : Calories 611.5, Fat 9, SaturatedFat 2, Cholesterol 180.2, Sodium 954.2, Carbohydrate 81.9, Fiber 1, Sugar 22.9, Protein 47.2
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