Time 40m Number Of Ingredients 13 Steps:
Cut the chicken breasts into 1/2 inch chunks. Peel and slice the carrots. Cut the pepper and onion into 1/2-1 inch pieces. Drain the pineapple from the can reserving 1/4 cup of the pineapple juice. Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate. Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning. Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken. In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved. Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened. Serve on cooked rice.
Time 30m Yield 4 serving(s) Number Of Ingredients 8 Steps:
Heat oil in large nonstick skillet over medium-high heat. Add chicken & strips of bell pepper & cook 8 minutes or until chicken is cooked through, stirring occasionally. Add sweet & sour sauce, dressing, soy sauce & broccoli, mixing well. Cook for 2 minutes or until heated through, stirring occasionally. Serve over hot rice.
Time 25m Yield 2 serving(s) Number Of Ingredients 12 Steps:
Spray a non-stick skillet with cooking spray. Sauté garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit. In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil. Reduce heat and simmer 1-2 minutes until sauce thickens. Serve over hot rice, or cabbage for a “lower carb” option.
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 20m Number Of Ingredients 17 Steps:
Mix together Sauce ingredients. Mix together Thickener in a separate small bowl. Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute. Add chicken and stir fry until it it is white all over but still pink inside. Add capsicum and stir fry for 2 minutes. Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble. Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes. Stir through pineapple pieces (just to warm) and remove from stove. Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.
Time 30m Yield 6 Number Of Ingredients 11 Steps:
In large resealable food-storage plastic bag, mix Bisquick mix and pepper. In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated. In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet. In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.
Time 20m Number Of Ingredients 11 Steps:
Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes. Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.
Time 20m Yield 4 Number Of Ingredients 12 Steps:
Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes. In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.
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 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.
Time 21m Yield Makes 4 servings, 1-3/4 cups each. Number Of Ingredients 8 Steps:
Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally. Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally. Serve over rice.
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!
Yield 4 servings Number Of Ingredients 10 Steps:
Sear the chicken until golden brown in the pan with the salt and pepper. Take out and set aside. In the same pan, fry the garlic and red pepper for a couple of minutes before stirring in the soy sauce, ketchup, and vinegar. Add the chicken and noodles, and mix together for another couple of minutes. Garnish with sesame seeds. Enjoy!
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.
