SWEET AND SOUR CHICKEN
Sweet and sour chicken with pineapple, peppers, and onion. An easy, healthy homemade version of the crispy sweet and sour chicken you love!
Provided by Erin Clarke / Well Plated
Categories Dinner Main Course
Time 30m
Number Of Ingredients 24
Steps:
- Prepare the chicken and marinade: In a medium bowl, whisk together the rice vinegar, soy sauce, cornstarch, salt, and pepper.
- Add the chicken and stir to evenly combine. Let marinate for at least 15 minutes while you prep the rest of the recipe or (in an ideal world where time allows) refrigerate for 2 hours or overnight. Let come to room temperature prior to proceeding with the recipe.
- While the chicken marinades, prepare the sweet and sour sauce: In a large bowl, combine the pineapple juice, rice vinegar, honey, tomato paste, soy sauce, garlic, ginger, sambal oelek, cornstarch, and allspice. Stir until evenly combined.
- Prep the veggies: core the bell peppers and cut into 1-inch chunks. Cut the yellow onion into 1-inch chunks. Drain any extra juice away from the canned pineapple chunks.
- When ready to stir fry, heat 1 tablespoon canola oil in a large, sturdy nonstick skillet or wok over medium-high heat. Scatter on the chicken pieces in a single layer (discard any excess marinade). Stir fry until the chicken is cooked through, about 4 to 6 minutes. Remove to a plate.
- Add the remaining 1 tablespoon canola oil and increase the heat to high. Once the oil is very hot and shimmering, add the bell peppers, onion, and pineapple. Stir fry until the vegetables are crisp-tender and lightly charred in a few places, about 7 minutes. Sure periodically, but don't disturb the vegetables too much so that they brown.
- Reduce the heat to medium high. Return the chicken to the skillet along with any juices that have collected. Pour the sauce over the top, then stir to coat the vegetables and chicken. Let cook until the sauce is thickened and glossy and everything looks saucy and delicious. Serve over brown rice with a generous amount of the sauce and sprinkled with green onion.
Nutrition Facts : TransFat 1 g, ServingSize 1 (of 4), without rice, Calories 568 kcal, Carbohydrate 41 g, Protein 30 g, Fat 32 g, SaturatedFat 8 g, Cholesterol 167 mg, Fiber 3 g, Sugar 32 g, UnsaturatedFat 21 g
HOT AND SOUR BEEF STIR-FRY
Make and share this Hot and Sour Beef Stir-Fry recipe from Food.com.
Provided by English_Rose
Categories Steak
Time 25m
Yield 2 serving(s)
Number Of Ingredients 12
Steps:
- Heat the oil in a large non-stick wok or saucepan, fry the meat with the garlic and ginger until browned.
- Add the vegetables and pineapple chunks and cook for 2-3 minutes. Meanwhile, blend the remaining ingredients with the pineapple juice.
- Add to the pan and heat for 1 minute.
Nutrition Facts : Calories 426.3, Fat 21.2, SaturatedFat 7.7, Cholesterol 76, Sodium 473.6, Carbohydrate 36.2, Fiber 5.3, Sugar 21, Protein 25.2
HOT AND SOUR SHRIMP STIR-FRY
Make and share this Hot And Sour Shrimp Stir-Fry recipe from Food.com.
Provided by Gingerbear
Categories Sauces
Time 1h30m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Peel and devein shrimp.
- Combine shrimp and next 5 ingredients in a shallow bowl; stir well.
- Cover and marinate in refrigerator 30 minutes, stirring occasionally.
- Discard stems from mushrooms.
- Cut mushrooms tops in half; set aside.
- Heat oil in large nonstick skillet over medium-high heat.
- Add green onions and shrimp; stir-fry 1 minute.
- Add mushroom tops; stir-fry 2 minutes or until shrimp turns pink.
- Serve over rice.
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