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.

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.

Time 30m Yield 2 to 4 servings Number Of Ingredients 11 Steps:

In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Time 1h30m Yield 4 serving(s) Number Of Ingredients 10 Steps:

Preheat oven to 325 degrees. Season chicken with salt and pepper. Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg. Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through. Place the chicken in a single layer in a foil lined 9x13 inch baking dish. Wisk together the sauce ingredients in a small bowl. Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated. Bake for 1 hour, turning the chicken every 15 minutes.

Time 1h20m Yield 8 Number Of Ingredients 24 Steps:

Whisk egg yolks, soy sauce, cornstarch, salt, and pepper for marinade together in a bowl and pour into a resealable plastic bag. Add chicken, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for at least 20 minutes. Beat egg whites for coating in a bowl until foamy. Add water, then cornstarch, then flour, mixing completely after each addition. Combine hot water, sugar, rice wine, vinegar, cornstarch, soy sauce, bouillon granules, and salt for glaze in a bowl. Remove chicken from the refrigerator. Dip each piece in coating. Heat vegetable oil in a wok over medium-high heat until hot. Add chicken and cook in small batches until crispy, about 5 minutes per batch. Remove chicken to a plate and drain oil from the wok. Add bell pepper and garlic to the wok and stir-fry until tender, about 3 minutes. Remove from the wok onto a separate dish. Add pineapple chunks to the wok. Stir the reserved glaze and pour over pineapple. Simmer until sauce thickens, 2 to 3 minutes. Add chicken and bell pepper mixture back to the wok; toss everything together. Drizzle sesame oil over top, stir, and sprinkle with sesame seeds.

Time 20m Yield 3 serving(s) Number Of Ingredients 6 Steps:

  1. Cook chicken in large frying pan.
  2. Mix together all other ingredients in separate kettle and bring to a boil.
  3. Combine sauce and chicken together.
  4. Good served over white rice.

Time 1h50m Yield 4 Number Of Ingredients 9 Steps:

Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl. Add chicken breasts to marinade and stir to coat. Pour the marinade and chicken into a 9x9-inch square baking dish. Cover and marinate chicken in the refrigerator for 1 hour. Preheat oven to 325 degrees F (165 degrees C). Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

Time 1h Yield 8 Number Of Ingredients 16 Steps:

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens. Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated. Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels. When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Time 25m Number Of Ingredients 10 Steps:

In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling. Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

Yield 4 servings Number Of Ingredients 15 Steps:

Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg. Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy. In a large pan, heat oil and fry garlic until fragrant. Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil. When the sauce has thickened, add the fried chicken. Toss to coat. Garnish with chopped scallions and sesame seeds. Serve with rice. Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams Enjoy!

Time 30m Yield 4 servings. Number Of Ingredients 16 Steps:

In a large bowl, combine the flour, water, egg, baking powder, sugar, salt and pepper. In an electric skillet, heat 1/4 in. of oil to 375°. Dip chicken into batter. Fry in oil, a few pieces at a time, for 1 to 1-1/2 minutes on each side or until golden brown. Drain on paper towels., In a large microwave-safe bowl, combine the sweet-and-sour sauce, carrots, green pepper, onion and pineapple. Cover and microwave on high for 4-6 minutes or until vegetables are tender. Serve chicken and sauce with rice.

Time 30m Yield 6 servings. Number Of Ingredients 14 Steps:

In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.

More about “easy sweet and sour chicken recipes”

Time 2h20m Yield 4 serving(s) Number Of Ingredients 6 Steps:

Preheat oven to 350°F. Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam. Place chicken breasts in the bottom of the baking dish. Cut green pepper and white onion in a simular shape, small boxed sections. Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman’s Sweet and Sour Sauce. Cover with aluminum foil. Bake for 2 1/2 hours.