Sweet And Sour Chicken Nuggets Food

SWEET-SOUR CHICKEN NUGGETS

Steps:

• In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil., Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.

SWEET & SOUR CHICKEN NUGGETS

Steps:

• Preheat the oven to the temperature recommended on the package of chicken nuggets. Spread the nuggets out on a tray in a single layer and then bake according to package directions. While the nuggets are baking, make the sauce. Whisk the tomato ketchup, soy sauce, vinegar, brown sugar, white sugar and pineapple juice/water mixture together. In a bowl mix together the 2 1/2 TBS of water and the cornflour. Set aside. Heat the oil in skillet. Add the vegetables and cook, stirring, until crispy tender. Add the pineapple chunks. Pour in the tomato ketchup mixture. Bring to the boil, then whisk in the cornflour/water mixture and cook stirring until the mixture thickens and becomes glossy. Remove the chicken from the oven. Place a third of the sauce in a baking dish. Top with half the nuggets. Pour another third of the sauce over top of the nuggets. Top with the remaining nuggets, and then finally the remaining sauce. Bake in the heated oven, uncovered, for 10 to 15 minutes until hot and bubbling. Remove from the oven. Scatter the spring onion over top and serve along with cooked rice.

CHEATER SWEET AND SOUR CHICKEN

Steps:

• Cook chicken nuggets for only half of required baking time and set aside.
• Saute onion and green pepper in vegetable oil until crips tender.
• Add pineapple chunks, reserving juice.
• Heat on low.
• Add cornstarch to reserved pineapple juice and stir until dissolved.
• Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture.
• Bring to a boil and add cornstarch mixture.
• Continue to boil until mixture begins to thicken@ 2-3 minutes.
• Reduce heat.
• Add chicken and stir to coat them in sauce.
• Cook until heated through@ 5-10 minutes.
• Serve over rice.

BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper.
• Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
• Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
• Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
• Wisk together the sauce ingredients in a small bowl.
• Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
• Bake for 1 hour, turning the chicken every 15 minutes.

VEGETARIAN SWEET AND SOUR 'CHICKEN'

Steps:

• Bake nuggets as directed on package. Meanwhile, bring vegetables, pineapple chunks, sweet-and-sour sauce and water to boil in large saucepan on medium-high heat; cover. Simmer on medium-low heat 5 min. or until heated through, stirring frequently.
• Mix cornstarch and reserved pineapple juice until well blended. Add to vegetable mixture; cook 1 min. or until thickened, stirring constantly.
• Serve nuggets over rice; top with vegetable mixture.