Polynesian Sweet And Sour Hot Dogs With Rice Food

SWEET AND SOUR HOT DOGS---SIMPLE

Sweet and Sour Hot Dogs---Simple image

A lady used to bring this to a church covered dish supper. Every time it was gone by the first time people went through. All the kids loved it, especially my granddaughter. So, I got the recipe from her and was amazed how easy it was. Only three ingredients. You could use this for tiny meatballs too along with the hot dogs.

Provided by Mimi in Maine

Categories < 30 Mins

Time 20m

Yield 8 serving(s)

Number Of Ingredients 3

Ingredients

1 (8 ounce) jar red currant jelly
1/2 cup yellow mustard
1 -1 1/2 lb hot dog (you might be able to use 2 pounds)

Steps:

In a saucepan, put the jelly and mustard on a low heat till it is melted and mixed well.
Cook the hot dogs and if using regular size ones--slice into pieces and add to the mixture; if using mini hot dog cook a few minutes and use whole.
Put into a crockpot till ready.

Nutrition Facts : Calories 266.4, Fat 17, SaturatedFat 6.7, Cholesterol 30.1, Sodium 713.6, Carbohydrate 22.5, Fiber 0.5, Sugar 16.6, Protein 6.6

SWEET & SOUR POLYNESIAN CHICKEN

Sweet & Sour Polynesian Chicken image

Make and share this Sweet & Sour Polynesian Chicken recipe from Food.com.

Provided by Wyldemoon

Categories Chicken Breast

Time 20m

Yield 4-6 serving(s)

Number Of Ingredients 17

Ingredients

3 boneless skinless chicken breasts, cut into 1-inch dice
3 tablespoons cooking oil (I use extra-light olive oil)
1 large carrot, sliced diagonally 1/8-inch thick
1 small green bell pepper, cut into 1-inch dice
1 small yellow onion, cut into 1-inch dice
3 tablespoons minced fresh ginger, divided
3 tablespoons minced fresh garlic, divided
1 (7 1/2 ounce) package fresh snow peas
1 (20 ounce) can pineapple chunks in pineapple juice, drained, juice reserved
1/2 cup chicken broth
2 tablespoons sugar
2 tablespoons packed brown sugar
5 tablespoons apple cider vinegar
1/2 cup soy sauce, divided
3 tablespoons cornstarch
salt
cooked jasmine rice, for serving

Steps:

Mix raw cubed chicken with 1 Tbsp garlic, 1 Tbsp ginger, and 2 Tbsp soy sauce. Leave to marinate while you prep the veggies.
Make sauce mix: You should have about 2/3 cup pineapple juice (add chicken broth if you need to make 2/3 cup). In a bowl, combine pineapple juice, chicken broth, brown & white sugars, vinegar, cornstarch, and remaining soy sauce. Salt to taste and set aside.
Place large nonstick skillet or wok over medium-high heat. When pan is hot add 2 Tbsp cooking oil and chicken (discard marinade). Brown chicken cubes, then remove from pan and keep warm. Wipe out skillet with paper towel then add remaining 1 Tbsp oil. Add carrots, onion, bell-pepper, and the remaining garlic and ginger; stir-fry for 3 minutes. Add snow peas and stir-fry for about 2 more minutes. The veggies should be crisp-tender.
Add pineapple chunks and sauce mix to pan. Add reserved chicken cubes. Bring to a simmer and cook until sauce thickens.
Serve over hot Jasmine Rice.

Nutrition Facts : Calories 424.7, Fat 13.1, SaturatedFat 1.9, Cholesterol 56.6, Sodium 2230.8, Carbohydrate 50.5, Fiber 3.4, Sugar 32.3, Protein 26.2

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