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
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.
TROPICAL CHICKEN STIR-FRY
A stir-fry that is a little different, and relatively easy to put together. Found this recipe on the web. Can easily use white or brown rice instead of the jasmine rice!
Provided by iewe7726
Categories Chicken
Time 20m
Yield 4 serving(s)
Number Of Ingredients 14
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.
Nutrition Facts : Calories 572.5, Fat 23, SaturatedFat 5.6, Cholesterol 109, Sodium 373.5, Carbohydrate 50.5, Fiber 2.9, Sugar 18.1, Protein 39.5
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