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 servings Number Of Ingredients 14 Steps:
In a bowl, combine all marinade ingredients with the pork. Cover and leave to marinade in the fridge 20 minutes. Place the corn flour in a large bowl and toss the marinated pork chunks until liberally coated. In a medium-sized saucepan, heat the oil to 350˚F (180°C). Deep fry the pork pieces for about 3-4 minutes until the coating is golden brown and the pork is cooked throughout. Set aside. For the sauce, place a frying pan over a medium heat and add the oil. Sauté the garlic until fragrant, then fry the peppers until soften. Add in the pineapple and warm thorough. Add the sugar, vinegar, and ketchup, stir. Bring the mixture to a boil. Add the pork to the frying pan and coat everything evenly with the sauce. Serve top with sesame seeds. Nutrition Calories: 2299 Fat: 220 grams Carbs: 55 grams Fiber: 3 grams Sugars: 44 grams Protein: 35 grams Enjoy!
Time 30m Yield 4 servings. Number Of Ingredients 14 Steps:
Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.
Yield 4 Number Of Ingredients 9 Steps:
Blend cornstarch and soy sauce in small bowl; stir in pork until well coated. Brown pork in hot oil in Dutch oven or large skillet over medium-high heat. Stir in 1/4 cup water. Cover and simmer 20 minutes, stirring occasionally. Stir carrots, onion, bell pepper and sweet & sour sauce into pork mixture. Simmer, covered, 10 minutes longer, stirring frequently. Add pineapple chunks; cook and stir only until pineapple is heated through.
Time 12m Yield 16 Number Of Ingredients 6 Steps:
Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.
Time 10m Yield 1/2 cup, 2 serving(s) Number Of Ingredients 6 Steps:
Mix the vinegar, brown sugar, ketchup, and soy sauce together and bring to a boil in a small pot. Mix together the cornstarch and water, add to the other ingredients and stir to thicken. For a thicker sauce, increase the cornstarch to 5 teaspoons.
Time 1h Yield 4 serving(s) Number Of Ingredients 19 Steps:
Frying the chicken (or pork): Cut up chicken (or pork) into small pieces. Mix breading ingredients (it will be runny). Dip each piece of meat into the breading then place into the oil until it turns brown. Make sure the meat has enough time to cook before removing it. Drain the fried chicken (or pork) and set aside, or place a cover over them to keep them warm. Sauce: Melt the margarine in a frying pan, and add the onion, green pepper and sliced carrots. I often add other peppers or snow peas as well. Once the veggies are cooked stir in the rest of the ingredients EXCEPT the pineapple. Cook until it boils and add cornstarch if it is too runny. Finally add the Pineapple for the last 5 min. of cooking time. Finally: Serve over rice if desired.
Time 35m Yield 24 Number Of Ingredients 9 Steps:
Stir pineapple chunks with juice, 3/4 cup water, rice vinegar, ketchup, brown sugar, soy sauce, and Worcestershire sauce together in a saucepan; bring to a boil, reduce heat to low, and cook at a simmer until the pineapple is tender, about 20 minutes. Pour pineapple mixture into a blender no more than half full. Cover and hold lid down; pulse a few times before leaving on to blend. Return mixture to saucepan and bring to a simmer. Whisk cornstarch and 2 tablespoons water together in a bowl until smooth; stir into the sauce. Increase heat to medium. Cook and stir sauce until thick, 2 to 3 minutes.
Time 5m Yield 8 serving(s) Number Of Ingredients 5 Steps:
Combine water and white sugar in saucepan, bring to a boil. Add ketchup, return to boil. Dissolve cornstarch in cold water. Add cornstarch mixture to boiling mixture slowly, stirring constantly. Remove from heat and continue stirring until thickened. note- this makes a fairly thick sauce. If you prefer a runnier consistency, use less cornstarch.
Time 30m Yield 4 serving(s) Number Of Ingredients 16 Steps:
Combine 2 tbs soy sauce, 1 tbs rice wine, and meat in a bowl. Stir to coat & let marinate for at least 10 minutes. Mix in a small bowl, vinegar, brown sugar, ketchup, water, 1 tbs cornstarch, 2 tsp soy sauce, and chili garlic sauce. Set aside. Remove meat from marinade. Dip meat in egg wash, drain excess, then dredge in cornstarch and shake off the excess. In a wok or deep fryer, heat oil to 360 degrees. Fry meat a few pieces at a time to not drop temperature, turning occasionally until golden brown, about 3 minutes. Remove and drain on paper towel. Repeat process for remaining meat pieces. Sautee onions and bell peppers until onions are translucent, add sauce, cook sauce over medium-high heat, stirring, until boils and thickens then stir in pineapples and meat. Reduce heat and simmer for 5 minutes. Place meat on a bed of rice & top with sauce.
