SWEET-SOUR CHICKEN NUGGETS
"Everyone loves this meal, particularly our grandchildren," says Arlene Best of East Ridge, Tennessee. Frozen breaded chicken and canned pineapple make this dish a snap to prepare, and its sweet tangy taste keeps them asking for more.
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil., Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened., Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.
Nutrition Facts : Calories 473 calories, Fat 20g fat (5g saturated fat), Cholesterol 55mg cholesterol, Sodium 1170mg sodium, Carbohydrate 59g carbohydrate (27g sugars, Fiber 2g fiber), Protein 17g protein.
CHICKEN IN TOMATO AND PINEAPPLE SAUCE
Steps:
- 1. Melt the butter and oil in a large pan and fry the chicken breasts for 5-6 minutes, turning occasionally. 2. Add the onion and garlic and cook for a further 2-3 minutes until golden. 3. Add the tomatoes, pineapple, soy sauce, vinegar, sugar and seasoning to taste. 4. Bring to the boil then reduce the heat, cover and simmer gently for 15-20 minutes. 5. Transfer to a warmed serving plate and sprinkle with freshly chopped parsley. NOTES : A delicious supper dish using the classic combination of sweet and sour.
Nutrition Facts : Calories 312 calories, Fat 5.2215146875 g, Carbohydrate 7.430615 g, Cholesterol 136.88 mg, Fiber 0.122949998646975 g, Protein 54.852355 g, SaturatedFat 0.950450711234375 g, ServingSize 1 1 Serving (334g), Sodium 282.5785 mg, Sugar 7.30766500135303 g, TransFat 0.812879679846874 g
CHICKEN NUGGETS WITH PINEAPPLE SAUCE RECIPE
Provided by rmille6277
Number Of Ingredients 16
Steps:
- Combine 1 cup pineapple juice and sugar in a small saucepan; cook over medium heat, stirring constantly until sugar dissolves. - Combine cornstarch and 1/4cup pineapple juice; stir into pineapple juice mixture in saucepan. Bring mixture to a boil; cook 1 minute, stirring constantly. Stir in pineapple, vinegar, and mustard. - Serve sauce warm or cold with Chicken Nuggets. Yield: 1 3/4 cups.
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