EASY SWEET AND SOUR CHICKEN
This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!
Provided by Averie Sunshine
Categories 30-Minute Meals
Time 15m
Number Of Ingredients 15
Steps:
- To a medium saucepan, add all ingredients except water and cornstarch, whisk to combine, and bring to a boil over medium-high heat.
- To a small bowl, add the water, cornstarch, and stir to combine.
- Add the water and cornstarch mixture to saucepan, reduce heat to low, and allow sauce to simmer for about 5 minutes while you make the chicken; whisk intermittently.
- To a large ziptop bag, add the chicken, cornstarch, salt and pepper to taste, seal, and shake to coat chicken evenly.
- To a large skillet, add 3 to 4 tablespoons olive oil, chicken, and cook over medium-high heat for about 5 to 7 minutes, or until chicken has cooked through. Stir and flip intermittently to ensure even cooking. If skillet seems dry while cooking, add an additional tablespoon or two of oil as necessary.
- After chicken has cooked though, reduce heat to low, add the sauce, stir to coat evenly, and allow it to simmer for a minute or two.
- Optionally garnish with green onions, sesame seeds, and serve immediately.
Nutrition Facts : Calories 612 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat
SWEET & SOUR CHICKEN (LOW-FAT)
This is one of our favorite 'take out' meals! Recipe is courtesy of Juan Carlos Cruz from the Low Calorie Commando show on Food Network. Posted for the Low Fat Holiday Challenge.
Provided by katie in the UP
Categories Chicken Breast
Time 20m
Yield 4 serving(s)
Number Of Ingredients 16
Steps:
- In a large bowl, mix the cornstarch, white pepper, and egg whites.
- Add the chicken and toss until well coated.
- Heat a large nonstick wok until blazing hot. Coat the bottom of the pan with the canola oil.
- Add the chicken to the pan and move continuously to prevent chicken from sticking together.
- Saute for about 1 1/2 minutes. Once the chicken is cooked, remove from the wok and keep warm.
- Over high heat, add to the wok the soy sauce, tomato paste, sesame oil, honey, garlic, ginger, vinegar, and marmalade. Lower heat and simmer for approximately 30 seconds to thicken.
- Add the baby corn and bamboo shoots and warm through.
- Once sauce is thick and warm, whisk in the pineapple.
- To serve, arrange chicken strips on a platter and pour the sauce over the chicken.
Nutrition Facts : Calories 419.9, Fat 9.1, SaturatedFat 1.4, Cholesterol 98.8, Sodium 735.9, Carbohydrate 41.9, Fiber 4.5, Sugar 20.4, Protein 45.5
EXTREME LOW FAT SWEET-AND-SOUR SKILLET CHICKEN
For a very low-fat dish this is really good, it has virtually no fat as the chicken stock is substituted for oil, and you won't miss the oil at all! You can double the sauce ingredients if desired :)
Provided by Kittencalrecipezazz
Categories < 60 Mins
Time 33m
Yield 2-4 serving(s)
Number Of Ingredients 13
Steps:
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.
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SWEET AND SOUR CHICKEN - CREME DE LA CRUMB
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4.8/5 (170)Total Time 25 minsCategory Main CourseCalories 407 per serving
- First prepare the sauce. Add sugar, vinegar, soy sauce, garlic powder, onion salt, and ketchup to a medium sauce pan. Stir and bring to a boil. In a small bowl whisk together the 1 tablespoon corn starch and cold water until dissolved. Add to sauce pan and stir until thickened, then reduce to low heat.
- Add chicken pieces and corn starch to a large ziplock bag. Seal and shake to coat chicken. Drizzle a large pan or skillet with oil. Add coated chicken. Saute over medium heat for about 5 minutes. Add peppers and onions. Continue to saute over medium heat until chicken is browned and cooked through.
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