Sweet And Sour Chicken Casserole Recipes

BAKED SWEET AND SOUR CHICKEN

Steps:

• Preheat oven to 200C/390F.
• Place chicken in a bowl, sprinkle with salt then add the egg. Mix to coat all chicken with egg, then drain out excess egg. (Note 2)
• Working a handful at a time, shake excess egg mixture off chicken then place chicken in ziplock bag. When all the chicken is in the bag, seal (trap as much air in it as you can to make a "balloon") and shake well to coat chicken in cornflour. Discard excess cornflour.
• Heat oil in a large skillet on high. Add chicken (in 2 batches if your skillet is not big enough) and cook briefly for 2 minutes, turning, just to make the outside light golden and a bit crispy. The chicken should be raw inside.
• Transfer to baking tray, spray with oil and bake for 15 to 20 minutes until it becomes a little more golden brown and is crispy.

SWEET AND SOUR CHICKEN CASSEROLE

Steps:

• Preheat oven to 375 degrees F. Grease a 9x13-inch baking pan with non-stick spray.
• Spread cooked white rice evenly into prepared pan. Top rice evenly with the sliced chicken breast. Top chicken evenly with the diced bell peppers, pineapple and carrots.
• SWEET AND SOUR SAUCE: In a medium bowl, whisk together all of the sweet and sour sauce ingredients.
• Pour HALF of the sweet and sour sauce evenly over the top of veggies/chicken. Cover pan with foil and bake in oven for 40 to 50 minutes or until chicken is cooked thoroughly and veggies are tender.
• Carefully remove pan from oven. Carefully remove foil (it will be hot!) and let casserole stand for 5 minutes.
• Stir the casserole to mix all the chicken, rice and veggies together. Serve each portion with remaining sweet and sour sauce and green onion. Enjoy!

EASY SWEET AND SOUR CHICKEN

Steps:

• Combine flour, garlic powder, salt, and black pepper in a shallow dish.
• Roll and coat chicken cubes in flour mixture.
• Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
• Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
• Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
• Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
• Return chicken to the skillet.
• Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
• Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.

EASY SWEET AND SOUR CHICKEN

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.

SWEET AND SOUR CHICKEN

Steps:

• Heat the grill to high. Place the vinegars, soy sauce, pineapple juice, sugar, jalapeno and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally. If the sauce becomes too thick, thin with a little bit of water.
• Strain the sauce through a strainer into a bowl. Briefly saute the red and yellow pepper in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt and pepper.
• Brush the chicken on both sides with the oil and season with salt and pepper. Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with any remaining glaze. Place the rice on a large plate. Remove the chicken from the grill/ and immediately drizzle with the sauce.

SWEET AND SOUR CHICKEN CASSEROLE

Steps:

• 1.Saute onion and garlic with olive oil.2.After 2-3 minutes, add the meat that you previously seasoned with salt, pepper.3.When the meat gets golden color, add finely chopped carrots, peppers and potatoes and add chicken stock. Simmer until tender, about 20 minutes. If using sausage, add now.4.When the water has evaporated, add pineapple with juice, tomato sauce, orange juice, olives if using. Stir and cook another 10 minutes and sauce thickens a bit. Juices will run clear. Chicken should be cooked completely. Add parsley to garnish. Serve alone or over rice.

SWEET AND SOUR CHICKEN

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.

SWEET-AND-SOUR CHICKEN

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.

SWEET AND SOUR CHICKEN

Steps:

• Combine all ingredients except cornstarch and water in a large casserole dish, place chicken in sauce.
• Cover and bake for 1 hour at 350°F (175°C).
• Mix cornstarch with ½ cup (125 mL) of cold water; thicken sauce with this when removed from oven.
• Serve over a bed of rice and mixed vegetables.

SWEET-AND-SOUR CHICKEN CASSEROLE

Steps:

• In a large bowl, combine the first five ingredients. Transfer to a greased 2-qt. baking dish. , Bake, uncovered, at 350° for 30 minutes or until heated through. Serve with rice.