Smothered Sweet And Sour Chicken Food

SWEET AND SOUR CHICKEN

Steps:

• IF BAKING: Heat oven to 375 degrees F. Line a baking sheet with a nonstick mat or foil and lightly spray with cooking spray. Place baking sheet in the oven to heat up.
• MARINATE CHICKEN. Whisk eggs in a large bowl then whisk in all remaining "marinade" ingredients. Stir in chicken and let marinate at room temperature while you prep the rest of the ingredients, preferable 20 minutes.
• WHISK SAUCE. Whisk the sauce ingredients together in a small bowl, set aside.
• BREAD CHICKEN. Add flour, cornstarch, and seasonings to a large freezer bag (or large bowl). Remove chicken from marinade with a slotted spoon, dab off excess egg with paper towels and add to breading. Toss chicken until well coated, pressing coating into chicken from outside the bag.
• TO PAN FRY (See notes for more cooking options): Add enough vegetable oil to a large frying pan so it reaches 1/4-inch up the sides and heat over medium-high heat. Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove to a paper towel lined plate.
• STIR FRY: Heat 1 tablespoon oil in a large skillet and heat over medium high heat. Add onions and 1 cup pineapple and stir fry for 2 minutes. Add bell peppers, ginger and garlic and stir fry for 1 minute.
• ADD SAUCE. Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until thickened.
• COMBINE. Add chicken and toss to coat. Serve immediately.

SWEET AND SOUR CHICKEN

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.

SOUL SMOTHERED CHICKEN

Steps:

• Melt the butter in a large skillet over medium-high heat. Season chicken pieces with 1 teaspoon salt and 1/2 teaspoon pepper. Dredge in 3/4 cup flour, place in the skillet, and brown on all sides. Set chicken aside, and drain skillet, reserving about 1 tablespoon butter.
• Reduce skillet heat to medium-low, and stir in onions, celery, garlic, and carrots. Cook 5 minutes, until tender. Stir in the flour, and cook 5 minutes more. Pour in the chicken broth, season with cayenne pepper, and remaining salt and pepper. Bring to a boil, and reduce heat to low.
• Return chicken to the skillet, cover, and continue cooking 30 minutes, until chicken juices run clear and gravy has thickened.

SMOTHERED SWEET-AND-SOUR CHICKEN

Steps:

• In a large frying pan, heat oil over medium heat. Add chicken and cook, turning, until golden brown, about 10 minutes.
• Meanwhile, in a small bowl, combine onion, ketchup, lemon juice, soy sauce, sugar, pepper, and 1/2 water; blend well.
• Pour sweet-and-sour mixture over chicken. Cover, reduce heat to low, and cook 20 minutes, until tender. Remove chicken to a serving platter.
• Add cornstarch mixture to sauce. Raise heat, bring to a boil, and cook, stirring, until sauce thickens, about 2 minutes. Pour over chicken and garnish with lemon slices.

SMOTHERED CHICKEN

Steps:

• In 12-inch skillet, melt butter over medium heat. Cook onion and mushrooms in butter 8 to 10 minutes, stirring occasionally, until onions are tender and beginning to brown. Stir in sugar. Cook about 3 minutes, stirring occasionally, until vegetables are very brown.
• Stir gravy and sherry into vegetables. Add chicken to skillet; spoon sauce over chicken.
• Cover; cook 5 to 10 minutes, turning chicken after half the cooking time, until thoroughly heated. Sprinkle with parsley.

EASY SWEET & SOUR CHICKEN

Steps:

• In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
• Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.