No Fry Sweet And Sour Recipes

SWEET AND SOUR SAUCE I

Sweet and Sour Sauce I image

An excellent, traditional sweet and sour sauce. It is great served with meatballs, with tempura, or even over rice!

Provided by NAG_CA

Categories Side Dish Sauces and Condiments Recipes Sauce Recipes

Time 12m

Yield 16

Number Of Ingredients 6

Ingredients

¾ cup white sugar
⅓ cup white vinegar
⅔ cup water
¼ cup soy sauce
1 tablespoon ketchup
2 tablespoons cornstarch

Steps:

Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

Nutrition Facts : Calories 43.2 calories, Carbohydrate 10.8 g, Protein 0.3 g, Sodium 236.3 mg, Sugar 9.6 g

NO FRY SWEET AND SOUR

No Fry Sweet and Sour image

A sweet and sour recipe with no batter! Can be used for chicken or pork. It's very colorful and generally has to be made in a double batch as plates get cleaned quickly.

Provided by ValkyrieQueen

Categories Chinese

Time 50m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

1 lb meat, pork, chicken
8 ounces pineapple, canned chunked (drained, reserve juice)
1/3 cup brown sugar, packed
1/4 cup vinegar
2 tablespoons soy sauce
2 tablespoons cornstarch
2 tablespoons garlic, minced
1 green pepper, diced
1 onion, diced
1 cup carrot, sliced (optional)
2 cups rice, cooked

Steps:

Dice meat- chicken or pork.
In a large pan, brown meat over a medium heat.
Add carrots and cook to soften.
Add garlic, onions and pepper
Once all vegetables are softened to desire, add pineapple and reduce heat to keep warm.
In a sauce pan, add enough water to pineapple juice to equal 1 1/2 cup liquid, add cornstarch and mix.
Add in sugar, vinegar, and soy sauce. Bring to boil to thicken.
Pour over meat and vegetables.
Serve over hot rice.

SWEET & SOUR CHICKEN STIR-FRY

Sweet & Sour Chicken Stir-Fry image

Yield 4

Number Of Ingredients 12

Ingredients

1 can CAMPBELL'S® Condensed 25% Less Sodium Chicken Broth
1/4 cup 60 mL brown sugar
1/4 cup 60 mL cider vinegar
2 tbsp 30 mL soy sauce
2 tbsp 30 mL ketchup
2 tbsp 30 mL cornstarch
2 tbsp 30 mL canola oil
500 grams boneless, skinless chicken breast, cut into strips
1 bag frozen Asian style vegetable blend
2 cloves garlic, minced
1 can pineapple chunks
4 cups 1 L hot cooked long grain white rice (about 1 cup (250 mL) uncooked)

Steps:

In a small bowl, mix together broth, brown sugar, vinegar, soy sauce, ketchup, and cornstarch; set aside.
In a large nonstick skillet or wok, heat oil over high. Stir-fry chicken strips 2-3 minutes or until no pink remains. Add vegetables; cook 3-5 minutes, stirring often, or until vegetables are tender crisp. Stir in garlic; cook 30 seconds or until fragrant.
Add pineapple and broth mixture; cook and stir until boiling and thickened. Serve over prepared rice.

Nutrition Facts :

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