Sweet And Sour Russian Chicken Food

SUPER EASY SWEET AND SOUR CHICKEN

Steps:

• Gather the ingredients.
• Place chicken pieces in a shallow baking dish, skin-side up. Position a rack in the center of the oven and heat to 350 F.
• In a medium bowl, whisk together the dressing, soup mix, and preserves. If the sauce is too thick and not pourable, whisk in water 1 to 2 teaspoons at a time to reach desired consistency.
• Pour the mixture over the chicken.
• Bake 1 1/4 to 1 1/2 hours, or until chicken is tender and the internal temperature reaches 165 F on an instant-read thermometer.

RUSSIAN DRESSING SWEET & SOUR CHICKEN

Steps:

• Place chicken in glass baking dish (9x13-inch).
• In bowl, stir together dressing, preserves, soup mix, and water.
• Pour mixture on top of chicken; spread evenly.
• Cover with foil and bake at 350°F for 1 hour.
• Uncover and bake 30 more minutes.

SWEET AND SOUR RUSSIAN CHICKEN

Steps:

• Preheat the oven to 350F. Spray a 9x12-inch baking dish.
• Place the chicken breasts in a single layer in the baking dish.
• Combine all other ingredients in a medium bowl and mix well.
• Pour the mixture over the chicken.
• Bake covered at 350F for 20 minutes.
• After 20 minutes, remove the cover and bake 15-20 minutes or just until breasts are cooked through.
• Serve with rice. Spoon sauce over the meal.

SWEET AND SOUR CHICKEN

Steps:

• Heat oven to 350 degrees. Arrange the chicken in an oblong baking dish.
• Mix together the Russian dressing, apricot preserves and onion soup mix. Pour over the chicken.
• Cover with foil and bake covered at 350 degrees for one hour. Uncover and bake for another 30 minutes.

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.

SWEET AND SOUR CHICKEN

Steps:

• Mix together first 6 ingredients.
• Add chicken; coat well.
• Heat oil in electric skillet to 375 degrees.
• Fry chicken until lightly browned.
• Removed chicken; drain.
• Drain pineapple, reserving liquid.
• Add enough water to juice to make 1 cup.
• Add 2 T. cornstarch, mixing well.
• Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
• Bring mixture to a boil.
• Stir green pepper and chicken into sauce; cook until thoroughly heated.
• Serve over rice.

SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 325.
• Cut boneless chicken breasts into chunks.
• Season with salt and pepper.
• Dip chicken in cornstarch and then in beaten egg.
• Fry in a little oil until brown but not cooked through.
• Place in a single layer in a baking dish.
• Mix sauce ingredients (last five ingredients in the list) together and pour over chicken.
• Bake for one hour at 325 degrees. Turn chicken every 15 minutes.
• About 45 minutes before chicken is done, prepare rice according to package directions.
• If you like extra sauce, make another batch of sauce and bring it to a boil on the stovetop. Stir constantly and let cook over medium heat until thickened and reduced - about 6-8 minutes.
• Serve over hot, cooked rice.

SWEET AND SOUR CHICKEN

Steps:

• Mix sauce ingredients and set aside.
• Cut chicken into chunks.
• Season with salt and pepper.
• Dip chicken into cornstarch and then into egg.
• Fry until just lightly browned but not completely cooked.
• Place in a single layer into baking dish.
• Pour sauce over chicken.
• Bake for one hour at 325 degrees, occasionally turning chicken to coat in sauce.
• Serve over warm rice.

STICKY SWEET AND SOUR CHICKEN

Steps:

• Whisk apricot preserves, Russian-style salad dressing, and dry onion soup mix together in a bowl; pour into a resealable plastic bag. Add chicken breasts, coat with the marinade, squeeze to remove excess air, and seal the bag. Marinate in the refrigerator 1 hour to overnight.
• Preheat oven to 350 degrees F (175 degrees C).
• Dump chicken and marinade into a 12x9-inch baking dish.
• Bake in preheated oven, basting regularly, until no longer pink in the center and the juices run clear, 45 minutes to 1 hour. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

EASY SWEET & SOUR CHICKEN

Steps:

• In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
• Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

PAN-FRIED SWEET AND SOUR CHICKEN

Steps:

• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
• Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
• Divide chicken mixture among plates and top with scallion. Serve with rice alongside.