10 Minute Sweet Sour Chicken Noodle Salad Recipes

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EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 15m

Number Of Ingredients 15

3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon light brown sugar, packed
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch
about 1.25 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
2 green onions, sliced into thin rounds, optional for garnishing
1 tablespoon sesame seeds, optional for garnishing

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.

Nutrition Facts : Calories 612 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

CRISPY NOODLE SALAD WITH SWEET AND SOUR DRESSING



Crispy Noodle Salad with Sweet and Sour Dressing image

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 10m

Yield 4 servings

Number Of Ingredients 11

6 cups mixed baby greens, 1 sack
1 cup fresh bean spouts
1 cup shredded carrot, available in produce department
3 radishes, sliced
2 scallions, chopped
1/2 red bell pepper, cut into thin strips
2 cups fried noodles, any size, available in bulk bins or on Asian foods aisle of market
2 tablespoons sweet plum sauce or duck sauce
2 tablespoons rice wine vinegar, cider or white vinegar may be substituted
1/3 cup light oil, peanut, canola or vegetable oil -- eyeball the amount
Salt and pepper

Steps:

  • In a bowl, combine greens, bean sprouts, carrot, radishes, scallions, red bell pepper and half of the fried noodles. Whisk together plum or duck sauce and vinegar in a smaller bowl. Stream in oil and continue whisking to combine. Dress salad and toss with salt and pepper, to your taste. Serve salad with remaining crispy noodles, as garnish.

SWEET-AND-SOUR CHICKEN-NOODLE BOWL



Sweet-and-Sour Chicken-Noodle Bowl image

In this refreshing noodle bowl dinner, crunchy mix-ins like carrots, cabbage, and cucumbers are tossed with a sweet and tangy mixture of lime juice, sweet chili sauce, and ginger. Thin rice noodles and leftover sliced roast chicken, or meat from a rotisserie chicken, make this a filling meal that's perfect for a warm evening on the patio or packed up for a picnic.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 11

1 teaspoon grated lime zest, plus 3 tablespoons fresh juice (from 1 to 2 limes)
2 tablespoons sweet chili sauce, such as Mae Ploy
2 teaspoons finely grated fresh ginger
1/4 cup coarsely chopped fresh cilantro, plus whole leaves for serving
Kosher salt
1/3 cup vegetable oil
1 cup each shredded cabbage and carrots, or 2 cups store-bought coleslaw mix
2 mini cucumbers, thinly sliced (1 cup)
10 ounces rice vermicelli
1 1/2 cups sliced cooked chicken (preferably breast meat)
Chopped roasted peanuts and sliced red or green serrano chiles, for serving

Steps:

  • Whisk together lime zest and juice, chili sauce, ginger, cilantro, and 1/2 teaspoon salt. Whisk in oil. Toss cabbage, carrots, and cucumbers with 1/4 cup dressing; let stand at least 10 minutes.
  • Meanwhile, cook noodles in boiling water until al dente (about 4 minutes); drain. Rinse under cold water, then drain again. Toss with 1/4 cup dressing. Serve noodles topped with cabbage salad and chicken. Drizzle with more dressing. Sprinkle with peanuts, chiles, and cilantro leaves.

SWEET AND SOUR PASTA SALAD



Sweet and Sour Pasta Salad image

This has been made by my family for years; not sure where it came from. Great for cookouts or picnics since there is no mayo. Best if made the day before to let flavors blend. Serve with your favorite chicken, pork, or beef as a refreshing side dish. You can substitute red, yellow, or orange peppers for the green to add extra color to this dish.

Provided by misty

Categories     Salad     100+ Pasta Salad Recipes     Asian Pasta Salad Recipes

Time 12h35m

Yield 12

Number Of Ingredients 9

1 (16 ounce) package small seashell pasta
2 cucumbers - peeled, quartered, and cut into 1/2-inch slices
1 sweet onion, halved and thinly sliced
2 green bell peppers, seeded and chopped into 3/4-inch pieces
1 (4 ounce) jar chopped pimento peppers
1 (10.75 ounce) can condensed tomato soup
¾ cup white sugar
¾ cup cider vinegar
¾ cup vegetable oil

Steps:

  • Bring a large pot of lightly salted water to a boil; cook seashell pasta at a boil until tender yet firm to the bite, 8 to 10 minutes. Drain and rinse under cold water.
  • Mix pasta, cucumbers, onion, green bell pepper, and pimento peppers in a large bowl.
  • Whisk tomato soup, sugar, vinegar, and oil together in a bowl until smooth; pour over pasta mixture. Stir to coat. Refrigerate 12 to 24 hours before serving, stirring occasionally.

Nutrition Facts : Calories 336.8 calories, Carbohydrate 46.3 g, Fat 15 g, Fiber 2.3 g, Protein 5.9 g, SaturatedFat 2.4 g, Sodium 146.4 mg, Sugar 16.7 g

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