Sweet And Sour Chicken Stir Fry Recipes

SWEET AND SOUR STIR FRY

Steps:

• Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
• Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
• Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
• Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.
• Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.
• Serve over rice.

SWEET AND SPICY STIR FRY WITH CHICKEN AND BROCCOLI

Steps:

• Place broccoli in a steamer over 1 inch of boiling water, and cover. Cook until tender but still firm, about 5 minutes.
• Heat the oil in a skillet over medium heat, and saute the chicken, green onions, and garlic until the chicken is no longer pink and juices run clear.
• Stir the hoisin sauce, chile paste, and soy sauce into the skillet; season with ginger, red pepper, salt, and black pepper. Stir in the chicken stock and simmer about 2 minutes. Mix in the steamed broccoli until coated with the sauce mixture.

SWEET AND SOUR CHICKEN III

Steps:

• Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
• In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

HEALTHIER SWEET AND SOUR CHICKEN STIR FRY

Steps:

• Spray a non-stick skillet with cooking spray.
• Sauté garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
• In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
• Reduce heat and simmer 1-2 minutes until sauce thickens.
• Serve over hot rice, or cabbage for a "lower carb" option.

SWEET AND SOUR CHICKEN STIR FRY

Steps:

• Mix together Sauce ingredients. Mix together Thickener in a separate small bowl.
• Heat oil in a wok or skillet over high heat. Add garlic and onion, cook for 1 minute.
• Add chicken and stir fry until it it is white all over but still pink inside.
• Add capsicum and stir fry for 2 minutes.
• Add Sauce ingredients. Stir until sugar has dissolved and the sauce begins to bubble.
• Add Thickener. Bring to simmer, stirring constantly. Then cook until it thickens to a syrup consistency - about 3 minutes.
• Stir through pineapple pieces (just to warm) and remove from stove.
• Serve immediately with rice - or for a low carb, low cal option, try Cauliflower Rice! Garnish with shallots if desired.

SWEET AND SOUR CHICKEN

Steps:

• To make the sauce, put the cornflour in a small bowl and stir in two tablespoons of the pineapple juice until smooth. Put the remaining pineapple juice in a separate bowl and stir in the garlic, ginger, soy, vinegar, sugar, ketchup and chilli flakes until thoroughly combined. Set aside.
• Put the pineapple on a board and cut off the skin. Quarter lengthways and remove the tough central core. Cut the pineapple into thick slices and set aside. Cut each chicken breast into seven to nine even pieces (depending on size).
• Heat the oil in a large non-stick frying pan or wok and stir-fry the onion and peppers for three minutes over a high heat. Coat the chicken in the cornflour and add to the pan. Stir-fry for four minutes until very lightly coloured on all sides.
• Add the pineapple and sweet and sour sauce to the pan with the chicken and bring to a simmer over a medium heat. Cook for 4-5 minutes, stirring regularly until the chicken is cooked through and the pineapple is hot.
• Stir in the cornflour and pineapple solution mixture and cook for 30-60 seconds until the sauce is thickened and glossy, turning the chicken and vegetables until nicely coated. Sprinkle with sliced spring onions and serve hot.

SWEET & SOUR CHICKEN STIR-FRY

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.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Place the chicken strips in a bowl and toss with 1 tablespoon soy sauce. Sprinkle with 1 tablespoon arrowroot and toss to coat. In a separate bowl, whisk together the pineapple juice, water, vinegar, brown sugar, remaining soy sauce and arrowroot. Set aside.
• Heat the oil in a very large skillet over high heat. Add the chicken and toss quickly to coat. Continue tossing for 2-3 minutes as the chicken cooks very quickly. Add the peppers and the snap peas and continue stirring and tossing for 2 more minutes. Lower the heat slightly if necessary.
• Increase the heat to high again and add the pineapple chunks and the sauce. Cook, stirring constantly for about 2 minutes, until the sauce is thick and sticky. Taste the sauce and add the Sriracha a tablespoon or so at a time. Stirring well, between each addition. Serve over rice. Enjoy!

SWEET AND SOUR CHICKEN STIR FRY

Steps:

• Cut the chicken breasts into 1/2 inch chunks.
• Peel and slice the carrots.
• Cut the pepper and onion into 1/2-1 inch pieces.
• Drain the pineapple from the can reserving 1/4 cup of the pineapple juice.
• Heat a wok or frypan on medium high heat. Add 2 tbsp oil. Stir in the chicken and cook until no longer pink. Scoop the chicken onto a plate.
• Add the remaining tablespoon of oil and dump in the sliced carrots, pepper and onion. Cover the wok or frypan with a lid. Check every couple minutes and stir to ensure the vegetables do not stick to the bottom of the pan. If needed, add the optional 2 tbsp of water which will help steam the veggies and keep them from burning.
• Once the carrots are starting to soften, lower the heat and add the pineapple chunks and cooked chicken.
• In a separate bowl, whisk together the remaining ingredients, ensuring the corn starch is dissolved.
• Pour the sauce into the frypan and stir it gently through the chicken and veggies. Cook for about 5 minutes or until the sauce is thickened.
• Serve on cooked rice.

CHICKEN SWEET & SOUR STIR-FRY

Steps:

• Heat oil in large nonstick skillet over medium-high heat.
• Add chicken & strips of bell pepper & cook 8 minutes or until chicken is cooked through, stirring occasionally.
• Add sweet & sour sauce, dressing, soy sauce & broccoli, mixing well.
• Cook for 2 minutes or until heated through, stirring occasionally.
• Serve over hot rice.

EASY SWEET AND SOUR CHICKEN STIR FRY

Steps:

• Sweet and Sour sauce. In a small saucepan add oil over medium heat and saute garlic and ginger for about 1 minute. Stir in sugar, vinegar, honey, ketchup, soy sauce. Simmer until sugar dissolves.
• Meanwhile, in a small bowl whisk together cornstarch and water and pour the mixture into the saucepan. Simmer on low heat for 10 minutes until the sweet and sour sauce starts thickening. Set aside.
• Chicken prep. In a medium bowl add chicken, season with salt and pepper, and stir in the cornstarch. Make sure all the chicken pieces are covered in cornstarch. Set aside.
• Stir fry. In a large skillet or wok over medium to high heat add 2-3 tbsp of vegetable oil and cook the chicken until golden brown on all sides (about 3-4 minutes.) Remove from pan and set aside in a plate lined with a paper towel.
• In the same skillet add vegetables, cook for few minutes until they get almost tender and throw in the pineapple. Stir well and return the chicken to the pan, pour the sauce on top. Stir and simmer for 1-2 minutes. Taste the sauce for seasoning, add salt and pepper if needed.
• Serve with scallions, sesame seeds, and rice, noodles, or another favorite side.

SWEET AND SOUR CHICKEN

Steps:

• Coat the chicken with egg white: In a bowl, combine the chicken with the egg white, salt and cornstarch. Stir to coat the chicken evenly. Let sit for 15 minutes at room temperature or up to overnight in the refrigerator.
• Make the sweet and sour sauce: Whisk together the pineapple juice, vinegar, ketchup, salt, and brown sugar.
• Stir-fry the chicken over high heat: Heat a large frying pan or wok over high heat until a bead of water instantly sizzles and evaporates. Pour in 1 tablespoon of cooking oil and swirl to coat. It's important that the pan is very hot. Add the chicken and spread the pieces out in one layer. Let the chicken fry, untouched for 1 minute, until the bottoms are browned. Flip and fry the other side for 1 minute. The chicken should still be pinkish in the middle. Dish out the chicken onto a clean plate, leaving as much oil in the pan as possible.
• Stir-fry the bell pepper and ginger: Reduce the heat to medium and add the remaining 1 teaspoon of cooking oil. Let the oil heat up before adding the bell pepper chunks and ginger. Fry for 1 minute.
• Add the pineapple, sauce, and then, the chicken: Add the pineapple chunks and the sweet and sour sauce. Turn up the heat to high. When the sauce is simmering, add the chicken pieces back in. Let simmer for 1 to 2 minutes, until the chicken is cooked through. Timing depends on how thick you've cut your chicken. The best way to tell if the chicken is done is to take a piece out and cut into it. If it's pink, add another minute to the cooking.
• Adjust the seasoning and serve: Taste the sauce and add more brown sugar or vinegar to suit your tastes, if you'd like. Serve hot with steamed white or brown rice.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
• In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
• In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.