SWEET AND SOUR CHICKEN
Sweet and sour chicken with pineapple, peppers, and onion. An easy, healthy homemade version of the crispy sweet and sour chicken you love!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 24
Steps:
- Prepare the chicken and marinade: In a medium bowl, whisk together the rice vinegar, soy sauce, cornstarch, salt, and pepper.
- Add the chicken and stir to evenly combine. Let marinate for at least 15 minutes while you prep the rest of the recipe or (in an ideal world where time allows) refrigerate for 2 hours or overnight. Let come to room temperature prior to proceeding with the recipe.
- While the chicken marinades, prepare the sweet and sour sauce: In a large bowl, combine the pineapple juice, rice vinegar, honey, tomato paste, soy sauce, garlic, ginger, sambal oelek, cornstarch, and allspice. Stir until evenly combined.
- Prep the veggies: core the bell peppers and cut into 1-inch chunks. Cut the yellow onion into 1-inch chunks. Drain any extra juice away from the canned pineapple chunks.
- When ready to stir fry, heat 1 tablespoon canola oil in a large, sturdy nonstick skillet or wok over medium-high heat. Scatter on the chicken pieces in a single layer (discard any excess marinade). Stir fry until the chicken is cooked through, about 4 to 6 minutes. Remove to a plate.
- Add the remaining 1 tablespoon canola oil and increase the heat to high. Once the oil is very hot and shimmering, add the bell peppers, onion, and pineapple. Stir fry until the vegetables are crisp-tender and lightly charred in a few places, about 7 minutes. Sure periodically, but don't disturb the vegetables too much so that they brown.
- Reduce the heat to medium high. Return the chicken to the skillet along with any juices that have collected. Pour the sauce over the top, then stir to coat the vegetables and chicken. Let cook until the sauce is thickened and glossy and everything looks saucy and delicious. Serve over brown rice with a generous amount of the sauce and sprinkled with green onion.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4), without rice, Calories 568 kcal, Carbohydrate 41 g, Protein 30 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 167 mg, Fiber 3 g, Sugar 32 g, UnsaturatedFat 21 g
NUTTY OVEN-FRIED CHICKEN
The pecans that give this dish its unique nutty flavor are plentiful in the South, and so is chicken. I love to make and serve this simple oven fried chicken dish because the chicken comes out moist, tasty and crispy. -Diane Hixon, Niceville, Florida
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- Preheat oven to 350°. Place milk in a shallow bowl. In another shallow bowl, combine the baking mix, pecans and seasonings. Dip chicken pieces in milk, then coat generously with pecan mixture., Place in a lightly greased 13x9-in. baking dish. Drizzle with butter. Bake, uncovered, until chicken is golden brown and crispy and juices run clear, about 1 hour.
Nutrition Facts : Calories 530 calories, Fat 35g fat (13g saturated fat), Cholesterol 138mg cholesterol, Sodium 595mg sodium, Carbohydrate 17g carbohydrate (3g sugars, Fiber 1g fiber), Protein 37g protein.
SWEET-SOUR CHICKEN DIPPERS
Meet the Cook: Since you can chop up all the ingredients the night before, this can be ready in about 30 minutes. So it's a great after-work dinner. You can also serve it as a snack or an appetizer...similar to chicken nuggets. I've even substituted quail for the chicken, and it was delicious. Next, I may try it with pork! -Kari Caven, Coeur d'Alene, Idaho
Provided by Taste of Home
Categories Appetizers
Time 50m
Yield 4 dozen appetizers.
Number Of Ingredients 18
Steps:
- Drain pineapple, reserving juice. In a large saucepan, combine sugar, tomatoes, vinegar, onion, green pepper, soy sauce, ginger and pineapple. Simmer for 20 minutes. , Meanwhile, in a small bowl, combine cornstarch and the reserved pineapple juice until smooth; add to tomato mixture. Bring to a boil; cook and stir for 2 minutes or until thickened. Remove from the heat; set aside. , For the batter, in a small bowl, combine the flour, cornstarch, baking powder, baking soda, sugar and water until smooth. , In a deep-fat fryer, heat oil to 375°. Dip chicken pieces in batter; drop into oil and fry about 3-5 minutes on each side or until golden brown and juices run clear. Serve immediately with sweet-sour sauce.
Nutrition Facts :
EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
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