SWEET AND SOUR CHICKEN
Sweet and sour is the combo you can't get enough of.
Categories chicken sweet and sour chinese chicken dinners easy dinners
Time 10m
Yield 4
Number Of Ingredients 13
Steps:
- Season chicken, on all sides, with salt and pepper. In a large bowl, dredge chicken in cornstarch until evenly coated. Using tongs, shake off excess cornstarch. In a separate large bowl, toss chicken in eggs until evenly coated.
- Heat vegetable oil in a large skillet over medium heat. Add chicken and brown on all sides, about 4 minutes. Add bell peppers and sauté with chicken until beginning to soften.
- Meanwhile, whisk together apple cider vinegar, soy sauce, honey, ketchup and garlic. Pour sauce into the skillet. Simmer together with the meat for 5 minutes, until the chicken is cooked through and the sauce has thickened slightly.
- Serve warm with rice.
SWEET-AND-SOUR BAKED CHICKEN
This baked sweet and sour chicken is one of my favorite entrees to make for company. It's assembled the night before and popped into the oven before guests arrive, so there's plenty of time to visit. -Marion Skildum, St. Paul, Minnesota
Provided by Taste of Home
Categories Dinner
Time 1h25m
Yield 6-8 servings.
Number Of Ingredients 10
Steps:
- In a large resealable plastic bag or a glass 13x9-in. baking dish, combine first nine ingredients. Add chicken pieces; turn to coat. Cover or close bag and refrigerate 8 hours or overnight. Drain, discarding all but 1 cup marinade. Place chicken in a 15x10x1-in. baking pan; add reserved marinade. Bake, uncovered, at 350° for 1-1/4 hours or until juices run clear.
Nutrition Facts :
BAKED SWEET AND SOUR CHICKEN
This is such an easy and delicious recipe I thought I would share it. I found this recipe on browneyedbaker.com.
Provided by B.A.B
Categories Chicken Breast
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.
Nutrition Facts : Calories 549.3, Fat 18.4, SaturatedFat 2.3, Cholesterol 149.6, Sodium 561, Carbohydrate 71.5, Fiber 0.4, Sugar 41, Protein 22.9
SHEET PAN SWEET AND SOUR CHICKEN
Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.
Provided by Bibi
Categories World Cuisine Recipes Asian
Time 55m
Yield 4
Number Of Ingredients 17
Steps:
- Preheat the oven to 425 degrees F (220 degrees C).
- Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
- Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
- Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
- Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
- Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
- Drizzle chicken, pineapple, and vegetables with sauce to serve.
Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g
BAKED SWEET AND SOUR CHICKEN WITH VEGGIES
Delicious without the usual pineapple, nice with baked potato or brown rice; adapted from Canadian Living mag.
Provided by Derf2440
Categories Chicken Thigh & Leg
Time 1h20m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Quarter onions, cut carrots into one inch pieces, (I used baby carrots, about 12).
- Seed, core and cut green peppers into one inch chunks.
- Scatter all veggies in a roasting pan with a lid, cover and roast at 400f degrees for 15 minutes.
- In a large shallow dish,combine flour, salt and pepper.
- Press chicken legs into flour mixture to coat all over.
- In a large non stick frypan heat 1 tablespoon oil, over medium high heat.
- Brown chicken in batches, adding remaining oil when necessary, about 8 to 10 minutes.
- Arrange on top of veggies in roaster.
- Whisk together, in a measuring cup, orange juice,honey, soy sauce, tomato paste, corn starch and garlic.
- Pour over chicken and veggies.
- Cover and roast at 400f degrees for 20 minutes; uncover and roast, basting occasionally, until chicken is golden and juices run clear, approximately another 20 minutes.
OVEN BAKED SWEET AND SOUR CHICKEN
The most simple, everyday easy kind of meal. A five-ingredient saucy chicken dish, that comes together in five minutes. Sweet, tangy and perfect with rice and veggies.
Provided by Bri @ monday sunday kitchen
Categories Main Dish
Time 30m
Number Of Ingredients 5
Steps:
- Preheat oven to 350. In a 9 x 13 baking dish, add in chicken breasts (quartered) and set aside.
- In a medium mixing bowl, whisk together ketchup, soya, brown sugar, and garlic. Pour oven chicken and toss until chicken is well coated.
- Bake at 350 for 25-30 minutes, or until chicken is fully cooked. Serve over sticky rice with your favorite greens.
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