HEALTHIER SWEET AND SOUR CHICKEN STIR FRY
I adapted this recipe from one I found on "Allrecipes.com." My version is lower in fat, calories, and sugar, and tastes great too!
Provided by yogiclarebear
Categories Chicken Breast
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Spray a non-stick skillet with cooking spray.
- Sauté garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
- In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
- Reduce heat and simmer 1-2 minutes until sauce thickens.
- Serve over hot rice, or cabbage for a "lower carb" option.
Nutrition Facts : Calories 213.4, Fat 1.7, SaturatedFat 0.4, Cholesterol 65.8, Sodium 1134.3, Carbohydrate 19.9, Fiber 3.6, Sugar 12.3, Protein 29.9
SWEET AND SOUR BEEF
The sweet kisses the sour for a nicely balanced flavor in this Asian dish.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 18m
Yield 5
Number Of Ingredients 13
Steps:
- Remove fat from beef. Cut beef with grain into 2-inch strips; cut strips across grain into 1/8-inch slices. Mix cornstarch and cold water.
- Heat wok or 12-inch skillet over medium-high heat. Add oil; rotate wok to coat side. Add beef and onion; stir-fry about 3 minutes or until beef is brown. Stir in pineapple, sugar, vinegar, bouillon granules and soy sauce. Heat to boiling. Stir in cornstarch mixture; cook and stir 1 minute.
- Stir in bell pepper and tomatoes; cook and stir 1 minute. Serve with rice.
Nutrition Facts : Calories 270, Carbohydrate 26 g, Cholesterol 50 mg, Fat 1/2, Fiber 2 g, Protein 21 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 1000 mg
SWEET AND SOUR CHICKEN I
Pan fried chicken cubes served with a sweet and sour sauce.
Provided by LINDAHU
Categories World Cuisine Recipes Asian Chinese
Time 1h
Yield 8
Number Of Ingredients 16
Steps:
- In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
- Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
- Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
- When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.
Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g
SWEET-AND-SOUR POPCORN CHICKEN
This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! -Amy Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 441 calories, Fat 15g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1143mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.
KID-APPROVED SWEET AND SOUR CHICKEN SAUCE
This is an easy lunch or dinner that tastes just like take out! Very forgiving and allows for substitutions! This is enough for 4 kids, double for a family dinner! Serve this as a sauce for chicken nuggets and rice. You can substitute a can of orange soda for the pineapple juice.
Provided by CHELLE
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 20m
Yield 4
Number Of Ingredients 7
Steps:
- Stir reserved pineapple juice, vinegar, sugar, and ketchup in a saucepan over medium heat until blended, 2 to 3 minutes.
- Whisk cornstarch and water in a bowl until cornstarch is dissolved; stir into pineapple juice mixture.
- Stir pineapple and carrots into the sauce; bring to a boil, reduce heat to medium-low, and cook at a simmer until the sauce thickens, about 5 minutes.
Nutrition Facts : Calories 284.2 calories, Carbohydrate 72.9 g, Fat 0.2 g, Fiber 1.4 g, Protein 1.1 g, Sodium 357.1 mg, Sugar 66.3 g
SWEET AND SOUR CHICKEN STIR FRY
This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!
Provided by Nagi | RecipeTin Eats
Time 20m
Number Of Ingredients 17
Steps:
- Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
- Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
- Add chicken and stir fry until it it is white all over but still pink inside.
- Add capsicum and stir fry for 2 minutes.
- Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
- Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
- Stir through pineapple pieces (just to warm) and remove from stove.
- Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.
Nutrition Facts : ServingSize 290 g, Calories 398 kcal, Carbohydrate 44.7 g, Protein 28.3 g, Fat 12.2 g, SaturatedFat 2.8 g, Cholesterol 82 mg, Sodium 455 mg, Fiber 2.1 g, Sugar 38 g
SWEET AND SOUR CHICKEN STIR-FRY
Combine unbeatable flavors in this Sweet and Sour Chicken Stir-Fry recipe from My Food and Family! Try serving our Sweet and Sour Chicken Stir-Fry with peppers and broccoli over rice for a tasty weeknight go-to your family will love.
Provided by My Food and Family
Categories Sauces & Condiments
Time 21m
Yield Makes 4 servings, 1-3/4 cups each.
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.
- Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.
- Serve over rice.
Nutrition Facts : Calories 380, Fat 11 g, SaturatedFat 2 g, TransFat 0 g, Cholesterol 65 mg, Sodium 820 mg, Carbohydrate 42 g, Fiber 2 g, Sugar 11 g, Protein 29 g
SWEET AND SOUR CHICKEN
You've tasted sweet and sour chicken at the takeaway, but you can make it far better at home and it's much healthier! The Hairy Bikers show you how. Each serving provides 310 kcal, 20g protein, 40g carbohydrates (of which 32g sugars), 7g fat (of which 1g saturates), 4g fibre and 0.9g salt.
Provided by The Hairy Bikers
Categories Main course
Yield Serves 4
Number Of Ingredients 18
Steps:
- To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
- Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size).
- Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
- Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4-5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
- Stir in the cornflour and pineapple solution mixture and cook for 30-60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.
Nutrition Facts : Calories 310kcal, Carbohydrate 40g, Fat 7g, Fiber 4g, Protein 20g, SaturatedFat 1g, Sugar 32g
SWEET AND SOUR SAUCE I
An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!
Provided by NAG_CA
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 12m
Yield 16
Number Of Ingredients 6
Steps:
- Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g
SWEET AND SOUR CHICKEN STIR FRY
Chinese sweet and sour chicken stir fry recipe with pineapple, carrots and green peppers. Tastes just like restaurant style sweet and sour chicken or pork.
Provided by Steve Cylka
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1/2 inch chunks.
- Peel and slice the carrots.
- Cut the pepper and onion into 1/2-1 inch pieces.
- Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
- Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
- Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
- Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
- In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
- Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
- Serve on cooked rice.
Nutrition Facts : Calories 393 kcal, Carbohydrate 50 g, Protein 21 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 708 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN
This Sweet and Sour Chicken recipe is restaurant delicious (or better!) but quick and easy to make at home! Plus, it's healthier than takeout with the options to either pan fry or bake PLUS it's stir-fried with veggies for a complete meal-in-one! To make this Chinese Sweet and Sour Chicken recipe, the bite-size chicken gets tossed in a simple breading then is baked or pan fried to crispy perfection then enveloped in the most intoxicating sweet and sour sauce ever! It's sticky, sweet and tangy infused with pineapple juice, sugar, red wine vinegar, ketchup, soy sauce, garlic and ginger. The layered complex flavors combined with the crispy, juicy chicken will have everyone combing back for seconds and thirds! Serve this Chinese Sweet and Sour Chicken recipe with rice or low carb cauliflower rice and you have an easy weeknight meal your whole family will beg you to make again and again!
Provided by Jen
Categories Main Course
Time 40m
Number Of Ingredients 26
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 STIR FRY SAUCE
Make and share this Sweet and Sour Stir Fry Sauce recipe from Food.com.
Provided by Stovepipe
Categories Sauces
Time 5m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients until sugar and corn starch are completely dissolved.
- Stir before adding to stir fry at the last minute of cooking time.
GLUTEN-FREE SWEET AND SOUR CHICKEN
Satisfy your cravings with this amazing and healthy version of Gluten-Free Sweet and Sour Chicken.
Provided by Chrystal
Categories Recipes
Time 40m
Number Of Ingredients 16
Steps:
- Cut the chicken breast into 1-inch cubes. In a bowl, combine the soy sauce, sherry, sesame oil, salt, pepper, and 1/2 tsp of sugar. Mix until combined. Add the chicken and marinate for 10 minutes.
- In a zipper bag, combine the 1/4 cup of flour and 1/3 cup corn starch.
- Drain the chicken, reserving the remaining marinade. Add the chicken to the bag, seal the bag and shake it till the chicken is evenly coated. Set aside.
- Drain the pineapple juice into a bowl. Add the ketchup, vinegar, 2 tbsp sugar, 1 tbsp cornstarch, and the reserved marinade.
- Heat 1 cup of oil in a large flat bottom wok until it is hot. Be careful not to let it heat to the point of smoking. Add half the chicken; spread the pieces around for even cooking. Cook for 2-3 minutes until they begin to brown. Turn them over carefully for another 2-3 minutes or until completely brown. Once they are brown on all sides, transfer to a paper towel-lined plate. Repeat until all the chicken is cooked.
- Carefully drain the oil from the pan. Clean the wok (remove any leftover bits of chicken and breading) and return it to high heat. Add remaining 1 tbsp of oil and the ginger. Stir fry for 15 seconds. Add the bell pepper and onion, stir-frying for 2-3 minutes. Next, add the pineapple chunks and cook for 1 minute. Then, add sweet and sour sauce to the wok. Bring the mixture to a low boil, stirring until it starts to thicken, about 1 minute. Add the cooked chicken and continue to cook for another 2-3 minutes.
- Remove pan from the heat. Serve hot.
Nutrition Facts : Calories 294 calories, Carbohydrate 42 grams carbohydrates, Cholesterol 48 milligrams cholesterol, Fat 5 grams fat, Fiber 2 grams fiber, Protein 21 grams protein, SaturatedFat 1 grams saturated fat, ServingSize 1 cup, Sodium 501 grams sodium, Sugar 22 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 3 grams unsaturated fat
PINEAPPLE SWEET AND SOUR STIR FRY SAUCE
This is the best sweet and sour sauce recipe I've ever found. It is very close to the sweet and sour you get at chinese restaurants, a deep pink colour, glossy and tangy.
Provided by Erin Randall
Categories Sauces
Time 12m
Yield 4 as a stir fry, 4 serving(s)
Number Of Ingredients 10
Steps:
- Mix cornflour and juice from pineapple.
- Mix all other ingredients except vegetables.
- If using as a stir fry sauce, cook your meat and then add mixed sauces.
- Stir through to coat meat.
- Add cornflour and pineapple mix, stirring continually. Allow sauce to boil.
- Add vegetables and pineapple, stir fry for about 30 seconds and serve with rice.
- This sauce can also be used as a dipping sauce, or for pouring over deep fried battered chicken, fish or meat.
- Simply pour the mixed sauces into a pan. Bring to boil.
- Add the cornflour and pineapple mix, stirring continually. Allow to boil.
- Add vegetables and pineapple.
- Serve poured over you favourite meat, or use as a dipping sauce for finger foods.
Nutrition Facts : Calories 103.4, Fat 0.2, Sodium 323.9, Carbohydrate 24.4, Fiber 1.5, Sugar 21.3, Protein 1.3
CHICKEN SWEET & SOUR STIR-FRY
This recipe comes from the Kraftfoods.com site & is simple & easy to make. The website recipe calls for Kraft Sweet 'N Sour Sauce as well as Kraft Balsamic Vinaigrette Dressing.
Provided by Sydney Mike
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken & strips of bell pepper & cook 8 minutes or until chicken is cooked through, stirring occasionally.
- Add sweet & sour sauce, dressing, soy sauce & broccoli, mixing well.
- Cook for 2 minutes or until heated through, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 345, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 668.2, Carbohydrate 40.1, Fiber 1.3, Sugar 4.8, Protein 31.6
STIR-FRY BREADED CHICKEN IN SWEET AND SOUR SAUCE
This is not hard to make, chop the peppers and onions ahead of time. The recipe may be doubled, but cook the chicken in 4 batches instead of 2, don't make the mistake of cooking all of the chicken at once!
Provided by Kittencalrecipezazz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the pineapple reserving 3/4 cup of the juice.
- In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
- In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
- Add in the chicken pieces; stir to coat the chicken with egg mixture.
- Pour the cracker crumbs into a shallow dish.
- Roll chicken pieces in the crumbs to coat evenly.
- Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
- Set to medium heat.
- Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
- Remove from the wok and place into a preheated 275 degree oven to keep warm.
- Repeat with remaining chicken.
- Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
- Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
- Return the chicken, veggies and pineapple chunks to the wok.
- Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
- Serve with rice.
Nutrition Facts : Calories 379.8, Fat 9, SaturatedFat 1.6, Cholesterol 102.2, Sodium 527.3, Carbohydrate 50.5, Fiber 3.3, Sugar 24.5, Protein 25.2
CHINESE SWEET AND SOUR CHICKEN RECIPE
Serve our Chinese Sweet and Sour Chicken Recipe any night of the week. Our Chinese Sweet and Sour Chicken Recipe is an easy variation on a classic dish.
Provided by My Food and Family
Categories Home
Time 30m
Yield 6 servings
Number Of Ingredients 7
Steps:
- Cook rice as directed on package, omitting salt.
- Drain pineapple, reserving juice. Mix dressing with reserved juice; pour half into large skillet. Add chicken; stir-fry 8 to 10 min. or until done. Add vegetables and remaining dressing mixture; stir-fry 2 to 4 min. or until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pineapple; stir-fry 1 to 2 min. or until heated through.
- Serve chicken mixture over rice.
Nutrition Facts : Calories 370, Fat 3 g, SaturatedFat 0.5 g, TransFat 0 g, Cholesterol 55 mg, Sodium 260 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 21 g
SWEET AND SOUR CHICKEN NOODLES
With red pepper for sweetness and broccoli for crunch, this sweet and sour chicken noodles recipe will soon become a midweek meal winner.
Categories Main
Time 20m
Yield 4 People
Number Of Ingredients 8
Steps:
- WITH RED PEPPER FOR COLOUR AND BROCCOLI FOR CRUNCH, THIS SWEET AND SOUR CHICKEN NOODLES RECIPE WILL SOON BECOME A MIDWEEK MEAL WINNER. SERVE WITH TWO PORTIONS OF VEGETABLES ON THE SIDE. * Fry 400g diced chicken breast in a splash of oil for 5-7 minutes and set aside. * Add another splash of oil and water to the pan along with chopped red pepper for COLOUR, broccoli for CRUNCH and 150g diced pineapple for ZING. Stir-fry for 3 minutes, add the chicken and 2 pouches sweet and sour stir-fry sauce for KICK. * Cook for 2 minutes, add 1 1/2 packs ready to wok noodles and cook for a further 2 minutes. Garnish with spring onion.
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