Beths Best Sweet And Sour Chicken Recipes

SWEET AND SOUR CHICKEN

Sweet and Sour Chicken image

Chicken Helper® sweet & sour chicken, vegetables and pineapple-a colorful dinner that's ready in just 30 minutes!

Provided by Betty Crocker Kitchens

Categories Entree

Time 30m

Yield 6

Number Of Ingredients 9

Ingredients

1 box Chicken Helper™ sweet & sour chicken
2 cups water for rice
1 lb boneless skinless chicken breasts
3 tablespoons vegetable oil
1 small onion, cut into thin wedges
1/2 large green bell pepper, cut into 3/4-inch pieces
1/2 large red bell pepper, cut into 3/4-inch pieces
1 1/4 cups hot water for sauce
1 can (20 oz) pineapple chunks, drained

Steps:

Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 3 minutes, stirring frequently. Remove from skillet. In same skillet, heat remaining 2 tablespoons oil. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Return vegetables to skillet. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Stir in pineapple; heat until hot. Serve over rice.

Nutrition Facts : Calories 400, Carbohydrate 57 g, Cholesterol 45 mg, Fat 1 1/2, Fiber 2 g, Protein 20 g, SaturatedFat 2 g, ServingSize 1 Serving, Sodium 370 mg, Sugar 21 g, TransFat 0 g

BETH'S BEST SWEET AND SOUR CHICKEN

Beth's Best Sweet and Sour Chicken image

I originally found a recipe in the Betty Crocker cookbook, but I have changed it a bit over the years to fit my family's tastes. You can easily change the veggies in the sauce and serve with fried rice or oriental style noodles. My kids love the chicken "nuggets" as a finger food and enjoy dipping them in the sauce.

Provided by My_angels_have_horn

Categories One Dish Meal

Time 1h

Yield 6 serving(s)

Number Of Ingredients 25

Ingredients

3 lbs boneless skinless chicken breasts
1 egg, beaten
1 tablespoon cornstarch
2 teaspoons soy sauce, i use low sodium
1 dash white pepper, to taste
1/2 cup flour
1/2 cup water
1/4 cup cornstarch
1 tablespoon oil
1/2 teaspoon baking soda
salt
1 1/4 cups sugar
1 cup chicken broth, i use low sodium
3/4 cup rice wine vinegar or 3/4 cup white vinegar
1 tablespoon vegetable oil
salt
2 teaspoons soy sauce
2 garlic cloves, minced
1/4 cup cornstarch
1/4 cup cold water
8 ounces pineapple chunks, drained
8 ounces fresh mushrooms
1 (4 ounce) can bamboo shoots, drained
1 (4 ounce) can water chestnuts, drained
1 bell pepper (optional)

Steps:

To make the chicken: Cut the chicken into bit size nuggets.
Mix the egg, 1 Tbs. cornstarch, 2 teaspoons soy sauce and white pepper in a glass or plastic bowl.
Mix in the chicken chunks, stir and cover with plastic wrap.
Refridgerate for at least 20 minutes, I often do overnight.
Heat oil in a wok or large skillet to about 350 degrees F.
Mix 1/2 Cup flour, 1/2 Cup water, 1/4 Cup cornstarch, 1 Tbs. oil, salt, and 1/2 teaspoons baking soda for the breading into the bowl with the chicken and marinade.
DO NOT DRAIN OFF THE MARINADE!
Mix until well coated!
Fry these pieces a few at a time until all are golden brown.
Drain off the chicken on paper towels.
Set chicken aside and keep warm.
I usually put it in the oven at a very low temperature.
For the Sauce: Drain and chop all veggies for the sauce at this time.
Set aside, but keep handy.
Heat 1 1/4 Cup sugar, 1 Cup chicken broth, 3/4 Cup rice wine vinegar, 1 Tbs. oil, 2 teaspoons soy sauce and 2 cloves garlic to boiling.
Mix 1/4 cup cornstarch and 1/4 cup COLD water in a seperate container.
Make sure it is smooth.
Stir into chicken broth mixture.
Cook and stir about 10- 15 seconds.
By this time it should be thickening.
Stir in veggies and pineapple.
Heat to boiling once again to get the veggies and pineapple tender.
Pour over chicken or serve on the side.

Nutrition Facts : Calories 612.2, Fat 8.8, SaturatedFat 1.7, Cholesterol 166.9, Sodium 622.6, Carbohydrate 74.1, Fiber 2.1, Sugar 49.5, Protein 58

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