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.
SWEET & SOUR CHICKEN NUGGETS
A simple, easy and deliciously family friendly entree.
Provided by Author: Marie Rayner
Yield Yield: 4 - 6
Number Of Ingredients 1
Steps:
- Preheat the oven to the temperature recommended on the package of chicken nuggets. Spread the nuggets out on a tray in a single layer and then bake according to package directions. While the nuggets are baking, make the sauce. Whisk the tomato ketchup, soy sauce, vinegar, brown sugar, white sugar and pineapple juice/water mixture together. In a bowl mix together the 2 1/2 TBS of water and the cornflour. Set aside. Heat the oil in skillet. Add the vegetables and cook, stirring, until crispy tender. Add the pineapple chunks. Pour in the tomato ketchup mixture. Bring to the boil, then whisk in the cornflour/water mixture and cook stirring until the mixture thickens and becomes glossy. Remove the chicken from the oven. Place a third of the sauce in a baking dish. Top with half the nuggets. Pour another third of the sauce over top of the nuggets. Top with the remaining nuggets, and then finally the remaining sauce. Bake in the heated oven, uncovered, for 10 to 15 minutes until hot and bubbling. Remove from the oven. Scatter the spring onion over top and serve along with cooked rice.
SWEET-AND-SOUR POPCORN CHICKEN
This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! -Amy Corlew-Sherlock, Lapeer, Michigan
Provided by Taste of Home
Categories Dinner
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.
Nutrition Facts : Calories 441 calories, Fat 15g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1143mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.
SWEET AND SOUR CHICKEN NUGGETS
This dish is made with frozen breaded chicken nuggets and it's a snap to whip up.
Provided by Nancy Allen
Categories Chicken
Time 35m
Number Of Ingredients 11
Steps:
- 1. In a skillet, heat oil to medium heat and saute green pepper and onion until crisp tender. Remove and keep warm. Add broth, pancake syrup, vinegar, and soy sauce to the skillet; bring to a boil.
- 2. Drain the pineapple, reserving the juice and set pineapple aside. Combine cornstarch and the reserved juice and blend until smooth. Gradually add to broth mixture.
- 3. Bring to a boil and cook and stir for 2 minutes or until thickened. Add chicken nuggets and cook 2 minutes. Stir in the pineapple and sauteed vegetables and heat through. Serve over rice. 4 servings.
SWEET AND SOUR CHICKEN NUGGETS
Homemade chicken nuggets are better than any store-bought version could ever be. With the simple special sauce, these appetizers work well for special occasions and every day.
Provided by Taste of Home
Categories Appetizers
Time 15m
Yield 6-8 servings.
Number Of Ingredients 9
Steps:
- In a bowl or plastic bag, combine bread crumbs and lemon-pepper seasoning. Add chicken pieces, a few at a time, and toss to coat., Heat oil in a skillet over medium heat. Cook and stir chicken for about 5 minutes or until juices run clear. In a small saucepan, combine sauce ingredients; stir until heated through. Serve with chicken.
Nutrition Facts : Calories 152 calories, Fat 7g fat (1g saturated fat), Cholesterol 31mg cholesterol, Sodium 475mg sodium, Carbohydrate 9g carbohydrate (4g sugars, Fiber 0 fiber), Protein 13g protein.
SWEET AND SOUR CHICKEN NUGGETS
Sweet and Sour Chicken Nuggets made with frozen chicken nuggets, frozen stir fry vegetables, sweet and sour sauce, and served over cooked rice.
Provided by Kelly Miller
Categories Dinner
Time 30m
Number Of Ingredients 6
Steps:
- Bake chicken nuggets at 400 degrees for 11 - 13 minutes.
- Meanwhile, heat olive oil over medium high heat in a deep skillet. Add frozen vegetables. Cover and cook 5-7 minutes until tender, stirring occasionally.
- Once nuggets are done, slice in half and add to cooked vegetables in skillet.
- Stir in sweet & sour sauce and green onions. Lower heat to simmer, cover, and cook an additional 5 minutes. Serve over brown rice.
Nutrition Facts : Calories 445 kcal, Carbohydrate 51 g, Protein 33 g, Fat 11 g, SaturatedFat 1 g, Cholesterol 72 mg, Sodium 3603 mg, Fiber 7 g, Sugar 1 g, ServingSize 1 serving
SWEET AND SOUR CHICKEN NUGGETS
Yield 4 Servings
Number Of Ingredients 10
Steps:
- In a large skillet, combine rice-vermicelli mix and 2 tablespoons margarine. Saute' over medium heat until vermicelli is golden brown, stirring frequently. Slowly stir in 2 cups water and Special Seasonings; bring to a boil. Cover and reduce heat. Simmer 12 minutes. Stir in bell pepper, sugar snap peas
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