EASY SWEET AND SOUR CHICKEN STIR FRY
Sweet, sticky, easy to make, this Sweet and Sour Chicken Stir Fry is perfect to serve over rice or noodles and is kid-friendly as it is not spicy and made without deep-frying. The dish comes together in 30 minutes!
Provided by Julia | The Yummy Bowl
Categories Main Course
Time 27m
Number Of Ingredients 20
Steps:
- Sweet and Sour sauce. In a small saucepan add oil over medium heat and saute garlic and ginger for about 1 minute. Stir in sugar, vinegar, honey, ketchup, soy sauce. Simmer until sugar dissolves.
- Meanwhile, in a small bowl whisk together cornstarch and water and pour the mixture into the saucepan. Simmer on low heat for 10 minutes until the sweet and sour sauce starts thickening. Set aside.
- Chicken prep. In a medium bowl add chicken, season with salt and pepper, and stir in the cornstarch. Make sure all the chicken pieces are covered in cornstarch. Set aside.
- Stir fry. In a large skillet or wok over medium to high heat add 2-3 tbsp of vegetable oil and cook the chicken until golden brown on all sides (about 3-4 minutes.) Remove from pan and set aside in a plate lined with a paper towel.
- In the same skillet add vegetables, cook for few minutes until they get almost tender and throw in the pineapple. Stir well and return the chicken to the pan, pour the sauce on top. Stir and simmer for 1-2 minutes. Taste the sauce for seasoning, add salt and pepper if needed.
- Serve with scallions, sesame seeds, and rice, noodles, or another favorite side.
Nutrition Facts : Calories 381 kcal, ServingSize 1 serving
SWEET AND SOUR CHICKEN
Sweet and sour chicken with pineapple, peppers, and onion. An easy, healthy homemade version of the crispy sweet and sour chicken you love!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 24
Steps:
- Prepare the chicken and marinade: In a medium bowl, whisk together the rice vinegar, soy sauce, cornstarch, salt, and pepper.
- Add the chicken and stir to evenly combine. Let marinate for at least 15 minutes while you prep the rest of the recipe or (in an ideal world where time allows) refrigerate for 2 hours or overnight. Let come to room temperature prior to proceeding with the recipe.
- While the chicken marinades, prepare the sweet and sour sauce: In a large bowl, combine the pineapple juice, rice vinegar, honey, tomato paste, soy sauce, garlic, ginger, sambal oelek, cornstarch, and allspice. Stir until evenly combined.
- Prep the veggies: core the bell peppers and cut into 1-inch chunks. Cut the yellow onion into 1-inch chunks. Drain any extra juice away from the canned pineapple chunks.
- When ready to stir fry, heat 1 tablespoon canola oil in a large, sturdy nonstick skillet or wok over medium-high heat. Scatter on the chicken pieces in a single layer (discard any excess marinade). Stir fry until the chicken is cooked through, about 4 to 6 minutes. Remove to a plate.
- Add the remaining 1 tablespoon canola oil and increase the heat to high. Once the oil is very hot and shimmering, add the bell peppers, onion, and pineapple. Stir fry until the vegetables are crisp-tender and lightly charred in a few places, about 7 minutes. Sure periodically, but don't disturb the vegetables too much so that they brown.
- Reduce the heat to medium high. Return the chicken to the skillet along with any juices that have collected. Pour the sauce over the top, then stir to coat the vegetables and chicken. Let cook until the sauce is thickened and glossy and everything looks saucy and delicious. Serve over brown rice with a generous amount of the sauce and sprinkled with green onion.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4), without rice, Calories 568 kcal, Carbohydrate 41 g, Protein 30 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 167 mg, Fiber 3 g, Sugar 32 g, UnsaturatedFat 21 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
CONTEST-WINNING PEANUT CHICKEN STIR-FRY
Here's a colorful and comforting peanut chicken stir-fry with just a touch of heat from crushed red pepper. If you want even more color, add frozen stir-fry veggies. -Lisa Erickson, Ripon, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 6 servings.
Number Of Ingredients 13
Steps:
- Cook noodles according to package directions. Meanwhile, in a small bowl, combine water, soy sauce, peanut butter, brown sugar, lemon juice, garlic and pepper flakes; set aside., In a large skillet, heat 1 tablespoon oil over medium-high heat. Add chicken; stir-fry until no longer pink, 3-4 minutes. Remove from pan. , Stir-fry broccoli and carrot in remaining oil until crisp-tender, 4-6 minutes. Add soy sauce mixture; bring to a boil. Cook and stir until sauce is thickened, 1-2 minutes. Return chicken to pan; heat through. Drain noodles; toss with chicken mixture in pan. If desired, sprinkle with sesame seeds.
Nutrition Facts : Calories 384 calories, Fat 13g fat (2g saturated fat), Cholesterol 42mg cholesterol, Sodium 575mg sodium, Carbohydrate 45g carbohydrate (7g sugars, Fiber 4g fiber), Protein 24g protein. Diabetic Exchanges
CHICKEN WITH THAI PEANUT STIR FRY SAUCE
This easy, healthy Chicken with Thai Peanut Stir Fry Sauce is loaded with colorful veggies and a perfect 30-minute weeknight dinner.
Provided by Erin Clarke / Well Plated
Categories Main Course
Time 30m
Number Of Ingredients 18
Steps:
- In a medium bowl, whisk together peanut butter, water, brown sugar, 1 tablespoon soy sauce, fish sauce, curry paste, rice vinegar, ginger, and 2 teaspoons red pepper flakes until smooth. Set aside.
- In a large wok or deep skillet, heat 2 tablespoons olive oil over medium high heat. Add onion and cook until fragrant and beginning to soften, about 3 minutes. Add garlic and cook 30 seconds. Add chicken sauté, stirring occasionally, until the middles are no longer pink and juices run clear, about 5 minutes. Remove chicken from pan and set aside.
- Add remaining 2 tablespoons olive oil to pan. Add vegetables and mushrooms and saute until crisp-tender, about 6-8 minutes, depending on the veggies selected.
- Return chicken to pan. Add reserved peanut sauce and remaining 2 tablespoons soy sauce and 2 teaspoons red pepper flakes. Toss to coat evenly and cook until heated through, about 2 minutes. Stir in peanuts and cilantro.
- Serve stir fry with prepared brown rice, quinoa, or whole wheat spaghetti. Garnish with additional chopped peanuts and cilantro, as desired.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 6) without rice or quinoa, Calories 548 kcal, Carbohydrate 42 g, Protein 29 g, Fat 33 g, SaturatedFat 6 g, Cholesterol 36 mg, Fiber 10 g, Sugar 15 g, UnsaturatedFat 25 g
CHICKEN STIR-FRY WITH SPICY PEANUT SAUCE
"How do I make chicken interesting?" is a question people often ask me. Here's your answer. I love making a double batch of this sauce and keeping it in the door of the fridge for a day when I need something tasty in a pinch. Don't like spice? Simply omit the hot sauce and the red pepper flakes. You can also sub thinly sliced lean beef for the chicken or just make it a stir-fry with all vegetables...
Provided by Alex Guarnaschelli
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 16
Steps:
- In a large bowl, whisk the peanut butter with the soy sauce, vinegar, honey, hot sauce, sesame oil, ginger, two-thirds of the garlic and 2 tablespoons warm water until smooth. (If the sauce is too thick, thin with a little more warm water.) Set aside.
- Arrange the pieces of chicken on a baking sheet in a single layer. Sprinkle on one side with salt and the red pepper flakes. Turn the pieces on their other side and sprinkle again with salt.
- Heat a large heavy-bottomed skillet over high heat. Add half of the oil and heat until it begins to smoke. Remove the skillet from the heat and quickly add half of the chicken pieces in a single layer. Return the pan to high heat and cook, stirring from time to time, until the chicken is fully cooked, 3 to 5 minutes. Drain and repeat with the remaining oil and chicken.
- In the same skillet, stir in the remaining garlic, radishes, radish greens and peppers and season with salt. Mix so the radish greens wilt. Stir in the peanut sauce and simmer for an additional minute. Taste for seasoning. Stir in the peas and the chicken. Turn off the heat and let rest a couple of minutes on the stove. Top with a few grates of lime zest and the juice.
SWEET AND SOUR PEANUT CHICKEN STIRFRY
This is a combination of a few different recipes I've been using for a few years. This is a super easy and fast recipe that looks and tastes great!
Provided by Rob79
Categories Chicken Breast
Time 25m
Yield 4 serving(s)
Number Of Ingredients 17
Steps:
- Combine cornstarch and water in a glass, mix well, set aside.
- Combine all remaining sauce ingredients in a bowl, mix well, set aside.
- Heat a wok or large frying pan (I actually use a stand-alone electric frying pan) to medium-hot. Season chicken pieces with salt and pepper.
- Add cooking oil to pan and stir-fry chicken for about 5 minutes or until browned.
- Add vegetables to pan and continue cooking for about 2-3 minutes (until slightly soft and if frozen heated through).
- Add sauce mixture (not corn starch) to chicken and vegetables and bring to a boil. Reduce to medium heat and let simmer for about 5 minutes until chicken is cooked through (the inside of the biggest piece should be at least 160C if you're using a meat thermometer).
- Stir in cornstarch mixture and bring to a boil for about one minute (until thickened).
- Serve over rice.
Nutrition Facts : Calories 399.9, Fat 7.4, SaturatedFat 1.4, Cholesterol 65.8, Sodium 822.6, Carbohydrate 48.1, Fiber 3.8, Sugar 11.2, Protein 33.4
SWEET AND SOUR CHICKEN STIR-FRY
Throw out your takeout menu. This stir fry is fast and easy and is better than your neighborhood chinese restaurant. Add more crushed red pepper if you like your food spicey hot.
Provided by BoxOWine
Categories Pineapple
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 18
Steps:
- Stir together sauce ingredients.
- Place a wok over high heat.
- When wok is hot, add 2 tbsp peanut oil.
- when oil is hot, add garlic and chicken and stir fry until chicken is cooked (about 3 mins).
- Remove from wok and set aside.
- Pour remaining 1 tbsp oil into wok.
- when oil is hot, add onion and bell pepper.
- Stir fry until vegetables are tender crisp (about 2 mins).
- Add pea pods, stir fry about 1 minutes.
- Return chicken to wok.
- Stir sweet and sour sauce, pour into wok along with pineapple.
- Stir until sauce boils and thickens.
- Serve over hot cooked white rice.
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
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