SWEET AND SOUR CHICKEN WRAPS
Chicken Helper® sweet & sour chicken takes on a whole new look in these delicious wraps-perfect for a weeknight dinner!
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 9
Steps:
- Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
- Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
- In 10-inch nonstick skillet, heat oil over medium-high heat; rotate skillet until oil covers bottom. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
- Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Heat to boiling; reduce heat. Simmer uncovered about 3 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center.
- To assemble wraps, spread about 1/2 cup cooked rice down center of each wrap. Top with spinach, chicken mixture, edamame and bell pepper strips. Fold in sides of wraps; roll up. Secure with toothpick or wrap in plastic wrap or foil to hold together.
Nutrition Facts : Calories 530, Carbohydrate 79 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 2 g, ServingSize 1 Wrap, Sodium 660 mg, Sugar 0 g, TransFat 0 g
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
SWEET AND SOUR CHICKEN LETTUCE CUPS
Provided by Jeff Mauro, host of Sandwich King
Categories appetizer
Time 40m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- Heat a Dutch oven or heavy-bottomed pot over medium-high heat. Add the oil and saute the chicken until no longer pink, about 3 minutes. Season with salt and pepper. Remove the meat with a slotted spoon, reserving the fat and liquid in the pan.
- Add in the water chestnuts, mushrooms, bell peppers and sliced scallions and saute for 10 minutes. Lower the heat to medium, add in the ginger and garlic and cook until fragrant, 15 to 20 seconds. Add the hoisin, soy sauce, mirin and cooked chicken and simmer for a couple more minutes. Taste and adjust the seasoning if necessary.
- Thinly slice the reserved scallion tops. Scoop the chicken onto lettuce cups and garnish with the sliced scallions, chopped cashews, a bit of sriracha and a dash of fish sauce.
SWEET AND SOUR PULLED CHICKEN SANDWICH
Provided by Jeff Mauro, host of Sandwich King
Categories main-dish
Time 1h10m
Yield 2 to 4 servings
Number Of Ingredients 15
Steps:
- Combine the hoisin, sweet chili sauce, soy, mirin, ginger and sesame oil in a small pot. Bring to a gentle simmer, lower the heat and cook about 5 minutes. Add in the chicken and toss to combine.
- Meanwhile, toast the rolls in a skillet with a little butter until golden brown.
- Divide the chicken mixture among the bottom rolls and top with some Pickled Broccoli Slaw and sliced jalapeno. Add the top rolls and serve.
- Put the slaw in a medium heatproof bowl.
- Heat the vinegar, sugar, salt and 1 cup water in a small pot until boiling. Add the hot vinegar mixture to the bowl with the broccoli slaw. Let cool on the counter. Transfer to a resealable container and store in the refrigerator.
SIMPLE SWEET AND SPICY CHICKEN WRAPS
Honey and salsa come together to make an easy summer meal that will rock your taste buds!
Provided by Nuclear Rich
Categories World Cuisine Recipes Latin American Mexican
Time 35m
Yield 8
Number Of Ingredients 12
Steps:
- Mix together the mayonnaise, cucumber, 1 tablespoon of honey, 1/2 teaspoon of cayenne pepper, and black pepper in a bowl until smooth. Cover and refrigerate until needed.
- Heat the olive oil in a skillet on medium-high heat, and cook and stir the chicken breast strips until they are beginning to turn golden and are no longer pink in the middle, about 8 minutes. Stir in the salsa, 1 tablespoon of honey, and 1/2 teaspoon of cayenne pepper. Reduce the heat to medium-low and simmer, stirring occasionally, until the flavors have blended, about 5 minutes.
- Stack the tortillas, 4 at a time, in a microwave oven and heat until warm and pliable, 20 to 30 seconds per batch.
- Spread each tortilla with 1 tablespoon of the mayonnaise-cucumber mixture, top with a layer of baby spinach leaves, and arrange about 1/2 cup of chicken mixture on the spinach leaves.
- Fold the bottom of each tortilla up about 2 inches, and start rolling the burrito from the right side. When the burrito is half-rolled, fold the top of the tortilla down, enclosing the filling, and continue rolling to make a tight, compact cylinder.
Nutrition Facts : Calories 488.1 calories, Carbohydrate 44.7 g, Cholesterol 57.1 mg, Fat 22.6 g, Fiber 3.6 g, Protein 26.6 g, SaturatedFat 4.2 g, Sodium 791.1 mg, Sugar 7 g
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