Sweet And Sour Tropical Stir Fry Chicken Food

EASY SWEET AND SOUR CHICKEN STIR FRY

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.

SWEET AND SOUR CHICKEN STIR FRY

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.

HAWAIIAN CHICKEN RECIPE

Steps:

• In a mixing bowl, add pineapple juice from the can (about 1 cup), 1/3 cup chicken broth, ¼ cup soy sauce, 2 tbsp brown sugar, 1 clove minced garlic, and 1 teaspoon grated ginger. If you like your food a bit spicy, you can add ¼ tsp red pepper flakes. Mix it together and set aside.
• Preheat a large skillet over medium heat and add 2 teaspoons olive oil.
• Add 1 pound chicken breasts cut into 1-inch pieces and season them with salt and pepper. Sear it for about 8 minutes, stirring occasionally, until the chicken is almost cooked through.
• Add diced red bell pepper and cook for 2-3 minutes until it's softened.
• Add pineapple chunks and cook for another 3-4 minutes.
• Add the sauce mixture to the pan, stir everything and let it simmer for about 5 minutes.
• Mix 1 tbsp cornstarch with 2 tbsp water. Add the slurry gradually to the pan, until the sauce thickens to the desired consistency. Cook for a couple of more minutes.
• Sprinkle with sesame seeds and chopped green onion before serving.

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 STIR FRY

Steps:

• In a hot pan, add a little oil. Season chicken to taste with salt and pepper. Place chicken in pan with all vegetables, cook until nearly done and browned, stirring often, about 10 minutes. Add can of chunk pineapple including juice and cover. Cook another 10 minutes. Mix vinegar, ketchup, brown sugar, soy sauce, and cornstarch together in a bowl. Add to chicken and pineapple. Cook until thickened and bubbly. Serve over white rice.

TROPICAL CHICKEN STIR-FRY

Steps:

• Drain tropical fruit, reserving juice; set aside.
• Combine 1/2 cup reserved juice with soy sauce, ginger, paprika, turmeric, and allspice in a small bowl; set aside.
• Mix orange juice and cornstarch in a small bowl; set aside.
• Salt and pepper chicken. Heat oil in wok or large skillet over high heat. Add garlic and scallion and stir-fry for 1 minute.
• Add chicken and stir fry until no longer pink.
• Add orange juice and soy sauce mixtures to the wok. Stir gently for about 30 seconds.
• Add fruit salad, cover and cook 2 minutes.
• Add orange juice with cornstarch to the wok and stir until thickened.
• Serve over hot jasmine rice.

CHICKEN SWEET & SOUR STIR-FRY

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.

SWEET AND SOUR CHICKEN STIR FRY

Steps:

• Combine preserves, vinegar, garlic salt, ginger, soy sauce and crushed red pepper flakes; stir until well blended.
• Set aside.
• Halve zucchini lengthwise.
• Cut into ¼-inch slices; set aside.
• Heat 2 tablespoons oil in wok or Dutch oven over high heat; stir-fry chicken until tender and browned.
• Add remaining oil, zucchini, mushrooms and salt to chicken.
• Stir-fry until zucchini is crisp-tender.
• Add pea pods and apricot sauce; toss gently to mix well and heat through.
• Serve with hot cooked rice.

SWEET AND SOUR CHICKEN STIR-FRY

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

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.

SWEET & SOUR CHICKEN & VEG

Steps:

• Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
• Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
• Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.