Sweet Sour Chicken Balls With Brown Rice Recipes

EASY SWEET AND SOUR CHICKEN

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.

EASY SWEET AND SOUR CHICKEN

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.

SWEET & SOUR CHICKEN BALLS WITH BROWN RICE

Steps:

• Mix all the Chicken Ball ingredients together except the 1/4 cup crumbs and Italian herbs.
• Use your hands to evenly blend all the ingredients together.
• Form 2" Balls, roll them in your hands to get them even and well formed (you should have 12 balls).
• Mix the 1/4 cup of crumbs& Italian herb.
• Coat each ball with the crumbs, place on a plate and put in the fridge while making the sauce and cooking the rice.
• Put your Brown rice on to cook it make take 30 minutes depending of your cooking method.
• Put all your sauce ingredients in a saucepan, stir well, bring to a boil and simmer apprx 20 minutes or until it has thickened slightly.
• Brown the chicken balls in a lightly oiled skillet, roll them around so they get golden all over.
• Pour the sauce over them cover and simmer for 15 minutes over medium-low heat, turn them once or twice.
• Serve with hot cooked Brown Rice.
• I like the sauce over the rice.

SWEET-AND-SOUR CHICKEN WITH RICE

Steps:

• In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

THE BEST SWEET AND SOUR MEATBALLS

Steps:

• In a medium bowl, combine the ground beef, egg, bread crumbs and onion. Mix thoroughly and shape into golf ball-sized balls.
• In a large skillet over medium heat, gently brown the meatballs and set aside.
• In a large saucepan, combine the brown sugar, flour, water, white vinegar and soy sauce. Mix thoroughly. Add meatballs and bring to a boil. Reduce heat and simmer, stirring often, for 30 minutes.

SWEET AND SOUR CHICKEN BALLS

Steps:

• Drop each chicken chunk into hot oil and fry until golden. Takes about 6 minutes.
• Serve with rice or noodles.

SWEET & SOUR CHICKEN BALLS

Steps:

• First, make the sauce. Put the orange juice, sugar, tomato purée, ketchup and vinegar in a large saucepan over a medium heat. Bring to the boil, then reduce the heat and simmer for 5 mins. Slowly pour in the cornflour mixture, a little at a time, stirring continuously until you have the desired consistency. Remove from the heat and set aside.
• Mix the flour, baking powder and 1 tsp salt together in a large bowl. Beat the eggs, milk and 1 tbsp oil together in a separate bowl. Pour the wet ingredients into the dry and mix well to create a smooth paste. Add the chicken pieces and mix, making sure each piece is thoroughly coated.
• Fill a deep saucepan or wok no more than a third full with oil and heat to 170C, or until a cube of bread dropped in browns within 30 seconds. Carefully lower the coated chicken pieces into the oil, one piece at a time, and fry in batches of five for about 5-6 mins each batch until golden brown and cooked through. If you have a food probe thermometer, the internal temperature should reach 78C. If you don't have a thermometer, cut a chicken piece in half to ensure the juices run clear.
• Drain the fried chicken on a wire rack set over a baking tray lined with kitchen paper, or on a plate lined with kitchen paper. Serve with the sweet & sour sauce for dipping.