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.
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 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 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 20m Yield 1 Large plate for sharing, 2-4 serving(s) Number Of Ingredients 10 Steps:
Dice chicken or pork into 1/2" to 3/4" cubes. Cut onion into 1" squares. After removing seeds, cut green pepper into 1" squares. Heat wok over high heat on stove. Add sesame oil to coat. Brown chicken or pork with onions, 3 dashes garlic powder, 1-2 dashes onion powder, 1 dash ginger and 1 dash cumin. When cooked through, remove from pan and set aside. Add pineapple and green pepper to pan and stir-fry approximately 2 minutes. Return chicken and onion mixture to pan. Pour in the entire bottle of sweet and sour. Stir to coat. Stir-fry 2-3 minutes until heated through. Serve with white steamed rice.
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 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 1h35m Yield 4 Number Of Ingredients 13 Steps:
Marinate chicken cubes in soy sauce in a bowl for 30 minutes. Heat vegetable oil in a skillet on medium-high heat. Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear. Remove chicken from the skillet and set aside. Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves. Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture. Stir mixture and lower heat to medium-low. Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes. Stir in carrots, onion, and bell pepper. Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked. Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.
Time 55m Yield 4 serving(s) Number Of Ingredients 15 Steps:
Melt shortening in large skillet over medium heat. Add chicken or pork; sprinkle with paprika. Brown well. Cover and simmer for 20 to 25 minutes or until tender, stirring occasionally. Combine brown sugar, cornstarch and salt in medium bowl. Gradually add 2/3 cup reserved pineapple juice, vinegar, water, soy sauce, and Worcestershire sauce to dry ingredients; mix well. Stir into meat and cook over medium-low heat, stirring constantly until thickened. Add green pepper, red pepper, onion, and pineapple chunks. Cover and simmer for 6 to 8 minutes until vegetables are tender crisp. Serve over hot cooked rice.
