STIR-FRIED SWEET-AND-SOUR CHICKEN
Don't call for delivery! This satisfying lightened-up version of the Chinese takeout classic is easy to make at home for a family-friendly dinner.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken Chicken Thighs
Time 20m
Number Of Ingredients 11
Steps:
- Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
- Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.
Nutrition Facts : Calories 474 g, Fat 22 g, Fiber 2 g, Protein 33 g, SaturatedFat 4 g
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 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
SWEET AND SOUR CHICKEN STIR FRY
Chinese sweet and sour chicken stir fry recipe with pineapple, carrots and green peppers. Tastes just like restaurant style sweet and sour chicken or pork.
Provided by Steve Cylka
Categories Main Course
Time 40m
Number Of Ingredients 13
Steps:
- Cut the chicken breasts into 1/2 inch chunks.
- Peel and slice the carrots.
- Cut the pepper and onion into 1/2-1 inch pieces.
- Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
- Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
- Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
- Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
- In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
- Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
- Serve on cooked rice.
Nutrition Facts : Calories 393 kcal, Carbohydrate 50 g, Protein 21 g, Fat 13 g, SaturatedFat 1 g, Cholesterol 54 mg, Sodium 708 mg, Fiber 4 g, Sugar 42 g, ServingSize 1 serving
STIR-FRY BREADED CHICKEN IN SWEET AND SOUR SAUCE
This is not hard to make, chop the peppers and onions ahead of time. The recipe may be doubled, but cook the chicken in 4 batches instead of 2, don't make the mistake of cooking all of the chicken at once!
Provided by Kittencalrecipezazz
Categories Chicken
Time 45m
Yield 4 serving(s)
Number Of Ingredients 14
Steps:
- Drain the pineapple reserving 3/4 cup of the juice.
- In a small bowl, whisk together the reserved pineapple juice, ketchup, 1 tablespoon cornstarch, vinegar, water and sugar; set aside.
- In a medium bowl, whisk together the egg and 1 tablespoon cornstarch until smooth.
- Add in the chicken pieces; stir to coat the chicken with egg mixture.
- Pour the cracker crumbs into a shallow dish.
- Roll chicken pieces in the crumbs to coat evenly.
- Heat the oil in a wok or large skllet (adding more oil in if needed during cooking).
- Set to medium heat.
- Add half of the chicken pieces into the wok; stir-fry for about 3 minutes, or until chicken is no longer pink.
- Remove from the wok and place into a preheated 275 degree oven to keep warm.
- Repeat with remaining chicken.
- Add in the peppers and green onions; stir-fry for 2-3 minutes or until crisp-tender, remove the veggies.
- Stir pineapple juice mixture slightly and add into the wok; cook and stir until thickened and bubbly, then cook for 2 minutes more.
- Return the chicken, veggies and pineapple chunks to the wok.
- Stir all ingredients together to coat with sauce; cook annd stir about 1 minute more or until heated through.
- Serve with rice.
Nutrition Facts : Calories 379.8, Fat 9, SaturatedFat 1.6, Cholesterol 102.2, Sodium 527.3, Carbohydrate 50.5, Fiber 3.3, Sugar 24.5, Protein 25.2
SWEET AND SOUR CHICKEN III
This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.
Provided by VINEYIS
Categories World Cuisine Recipes Asian
Time 20m
Yield 4
Number Of Ingredients 12
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.
Nutrition Facts : Calories 259.1 calories, Carbohydrate 19.9 g, Cholesterol 58.5 mg, Fat 9.4 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 603 mg, Sugar 13.9 g
CHICKEN SWEET & SOUR STIR-FRY
This recipe comes from the Kraftfoods.com site & is simple & easy to make. The website recipe calls for Kraft Sweet 'N Sour Sauce as well as Kraft Balsamic Vinaigrette Dressing.
Provided by Sydney Mike
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- Heat oil in large nonstick skillet over medium-high heat.
- Add chicken & strips of bell pepper & cook 8 minutes or until chicken is cooked through, stirring occasionally.
- Add sweet & sour sauce, dressing, soy sauce & broccoli, mixing well.
- Cook for 2 minutes or until heated through, stirring occasionally.
- Serve over hot rice.
Nutrition Facts : Calories 345, Fat 5.9, SaturatedFat 1, Cholesterol 65.8, Sodium 668.2, Carbohydrate 40.1, Fiber 1.3, Sugar 4.8, Protein 31.6
SWEET AND SOUR STIR-FRIED CHICKEN
This sweet and sour chicken recipe is really yummy. I'm not normally a sweet 'n' sour fan, but I do love this recipe. I usually find sweet 'n' sour dishes are really sickly - but not this one! We usually have this with Basmati rice cooked with about 1/4 teaspoon of turmeric.
Provided by Karin...
Categories Sauces
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 15
Steps:
- Heat oil in a wok or pan.
- Add chicken and stir fry until lightly browned and cooked through.
- Remove from wok/pan and drain on absorbent kitchen paper towels.
- Keep warm.
- Drain the pineapple and reserve the syrup.
- Drain any excess oil from wok (or pan).
- Mix together the cornflour and water, and add to the wok/pan with the reserved syrup, tomato and soy sauces, sugar, vinegar, lemon juice and grated ginger.
- Add pineapple, chopped red pepper and celery.
- Cook for just 1 minute.
- Add chicken, spring onions and mandarin segments.
- Stir until heated through.
Nutrition Facts : Calories 402.9, Fat 14.7, SaturatedFat 2.8, Cholesterol 155.6, Sodium 436.4, Carbohydrate 29.1, Fiber 3.2, Sugar 23.2, Protein 38.9
SWEET AND SOUR STIR-FRIED CHICKEN
A 30 minute supper recipe from Cook's Country. Use a mixture of broccoli, snow peas, peppers, red onion and baby corn from the supermarket salad bar. Serve over steamed rice, with soy sauce or hot sauce, if desired.
Provided by GREG IN SAN DIEGO
Categories One Dish Meal
Time 30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
- Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
- Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
- Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
- Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
- Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
- Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
- Serve.
Nutrition Facts : Calories 401, Fat 11.8, SaturatedFat 1.7, Cholesterol 68.4, Sodium 201.7, Carbohydrate 46.8, Fiber 1.3, Sugar 41.9, Protein 28.2
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.
SWEET AND SOUR CHICKEN STIR-FRY
Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
Steps:
- In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
- In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
- In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
- In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 19 g, TransFat 1 g
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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SWEET AND SOUR CHICKEN STIR-FRY - BAREFEET IN THE KITCHEN
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5/5 (8)Estimated Reading Time 7 minsServings 6Calories 288 per serving
- Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. In a separate bowl, whisk together the pineapple juice, water, vinegar, brown sugar, remaining soy sauce and arrowroot. Set aside.
- Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
- Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice. Enjoy!
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