Sweet And Sour Pepper Cherry Chicken Food

SWEET AND SOUR CHICKEN III

Steps:

• Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
• In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

SWEET-AND-SOUR CHICKEN

Steps:

• Preheat the oven to 375 degrees F.
• Brown the chicken: Heat a large skillet over medium heat and add the canola oil. Arrange the chicken in a single layer on a baking sheet and season with salt and white pepper. Turn the pieces over and season again. When the oil begins to smoke lightly, use a pair of metal tongs to carefully add the pieces, skin side down, to the skillet. Do not overcrowd the pan. Resist the temptation to move or turn the pieces, until they have browned on the first side, 5 to 8 minutes. Turn the chicken over and brown on the second side, 5 to 8 minutes. Transfer the chicken to a baking sheet and bake in the oven until cooked through, 15 to 18 minutes.
• Cook the bacon: Add the bacon to the skillet you used to cook the chicken and cook until browned and crispy, 12 to 15 minutes. Transfer the bacon to a kitchen towel. Reserve the skillet.
• While the chicken is cooking, make the sweet-and-sour sauce: In a medium saucepan, melt the butter over medium heat and add the onions and a pinch of salt. Cook, stirring from time to time with a wooden spoon, until they brown and become tender, 5 to 8 minutes. Add the white wine, 1/2 to 1 1/2 cups of water, the raisins, brown sugar, and red wine vinegar. Simmer, adding up to 1 more cup water if necessary, until the liquid reduces and the onions are cooked through, 12 to 15 minutes. Season with salt and white pepper.
• Finish the dish: In the skillet you used to cook the bacon, pour off any excess grease and add the tomatoes. Simmer over medium heat until almost all the liquid is gone, 5 to 8 minutes. Pour the sweet-and-sour sauce into the skillet and then add the pieces of chicken and the juices. Bring to a simmer over medium heat and toss to coat the chicken with sauce. Taste for seasoning. Arrange the chicken in a single layer on a serving platter. Top with the bacon. Serve immediately.

SWEET AND SOUR CHICKEN

Steps:

• Season chicken chunks with salt, pepper, and garlic powder.
• Refrigerate overnight.
• Heat oil in an electric frying pan or deep fryer.
• Mix batter ingredients until smooth.
• Mix bite-size pieces of meat with batter.
• Deep fry batter covered meat until golden brown (make sure the chicken is cooked thoroughly).
• Drain chicken pieces on a paper towel.
• Place cooked chicken in a low heat oven, while other chicken is being cooked.
• In a bowl, mix pineapple juice, vinegar, brown sugar& molasses.
• Place mixture, along with pineapples, peppers, and cherries, into a sauce pan and bring to a boil.
• In a separate dish, mix together thickening ingredients.
• Add to saucepan.
• Stir and cook until glossy.

CHICKEN WITH SOUR CHERRY SAUCE

Steps:

• CHICKEN~.
• Brush the chicken with the soy sauce.
• Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
• SAUCE~.
• *Drain the pitted black cherries and reserve the juice.
• Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
• Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
• Add cornflour paste stirring until combined (with no lumps) and thickened.

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.