Sweet Sour Chicken Veg Recipes

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.

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.

SWEET AND SOUR CHICKEN I

Steps:

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

SWEET AND SOUR CHICKEN II

Steps:

• In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
• Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.

SWEET & SOUR CHICKEN & VEG

Steps:

• Make the sweet & sour sauce by whisking together the pineapple juice, tomato ketchup, malt vinegar and cornflour. There should be 300ml - add water or stock if you're short.
• Heat the oil in a frying pan or wok over a high heat. Add the onion, chilli, peppers, carrots and chicken and stir-fry for 3-5 mins until the vegetables are starting to soften and the chicken is almost cooked.
• Add the corn, pineapple and sauce. Bubble for 2 mins, add tomatoes and cook for 2 mins until the sauce thickens, the chicken is cooked and the vegetables are tender. Serve with rice, if you like.

SWEET AND SOUR CHICKEN WITH VEGETABLES

Steps:

• While rice is cooking, heat oil in large nonstick skillet over medium-high heat until hot. Add onions and carrots; cook 5 minutes, stirring occasionally. Add celery and bell pepper; cook and stir 3 minutes.
• Stir in chicken, pineapple and sweet and sour sauce. Bring to a boil. Boil gently 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.

BAKED SWEET AND SOUR CHICKEN WITH VEGGIES

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.

VEGETARIAN SWEET AND SOUR 'CHICKEN'

Steps:

• Bake nuggets as directed on package. Meanwhile, bring vegetables, pineapple chunks, sweet-and-sour sauce and water to boil in large saucepan on medium-high heat; cover. Simmer on medium-low heat 5 min. or until heated through, stirring frequently.
• Mix cornstarch and reserved pineapple juice until well blended. Add to vegetable mixture; cook 1 min. or until thickened, stirring constantly.
• Serve nuggets over rice; top with vegetable mixture.

VEGAN SWEET AND SOUR CHICKEN

Steps:

• In a medium bowl stir together the wheat gluten and water slowly into an elastic dough. Add more water if necessary. Knead for 5 minutes and set aside.
• *Excluding nutritional yeast, seasonings can be adjusted according to taste.
• In a large saucepan, bring all the broth ingredients to a boil with two cups of water. Keep the heat on medium-medium low so you have time to work. Squeeze dough over sink to remove any excess moisture but don't dry out completely. With a serrated knife, slice dough into chunks, strips, steaks, or whatever shape and size wanted (they will expand in the broth). Drop faux chicken pieces into the boiling broth. Cover and let simmer until all broth is reduced and gone completely, stirring about every 10 minutes. This process will take approximately 1 hour.
• PREPARE THE SWEET AND SOUR SAUCE AND BREADING.
• Heat pineapple juice, canola oil, brown sugar, soy sauce, and black pepper just until boiling. Lower heat and slowly add cornstarch dissolved in cold water to thicken. Add vinegar. Stir.
• Coat the bottom of a medium saute pan with oil and turn to medium/medium low heat to allow it to come to temperature slowly. Preheat oven to 350 degrees. Grease baking dish.
• Once faux chicken broth has reduced completely, remove the faux chicken pieces. Coat in flour (You can use a large Ziploc bag, one filled with bread crumbs and one filled with flour to make this easier). Then, coat in soy milk and cover in panko bread crumbs (You can repeat the flour and soy milk step for more of a crunch). Seer each piece until golden brown in the oil. Remove from oil and place in baking dish. Pour half of the sweet and sour sauce over the faux chicken. Make sure they are covered completely. Cover with aluminum foil and bake for 15 minutes. Remove from oven and coat faux chicken with the rest of the sweet and sour sauce. Bake for another 10-15.
• Enjoy :).
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