Sweetandsourchicken Recipes

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SWEET & SOUR CHICKEN RECIPE BY TASTY



Sweet & Sour Chicken Recipe by Tasty image

Here's what you need: boneless, skinless chicken breast, salt, pepper, cornstarch, eggs, oil, oil, garlic, bell pepper, cider vinegar, soy sauce, ketchup, sugar, scallion, sesame seed

Provided by Tasty

Categories     Dinner

Yield 4 servings

Number Of Ingredients 15

1 lb boneless, skinless chicken breast
salt, to taste
pepper, to taste
½ cup cornstarch
2 eggs, beaten
oil, to fry
1 tablespoon oil
½ tablespoon garlic, minced
1 bell pepper, diced
¾ cup cider vinegar
1 tablespoon soy sauce
¼ cup ketchup
½ cup sugar
scallion, chopped
sesame seed

Steps:

  • Season chicken with salt and pepper. Coat with cornstarch, dip in beaten egg.
  • Fry until golden, crispy and cooked through. Set aside. Dab with paper towel if greasy.
  • In a large pan, heat oil and fry garlic until fragrant.
  • Add the bell pepper, cider vinegar, soy sauce, ketchup and sugar. Bring to a boil.
  • When the sauce has thickened, add the fried chicken. Toss to coat.
  • Garnish with chopped scallions and sesame seeds. Serve with rice.
  • Nutrition Calories: 2960 Fat: 261 grams Carbs: 77 grams Fiber: 1 grams Sugars: 44 grams Protein: 75 grams
  • Enjoy!

Nutrition Facts : Calories 480 calories, Carbohydrate 38 grams, Fat 17 grams, Fiber 0 grams, Protein 39 grams, Sugar 22 grams

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This a really easy recipe that the whole family will enjoy! Serve over rice.

Provided by wmbloomer

Categories     World Cuisine Recipes     Asian

Time 25m

Yield 4

Number Of Ingredients 13

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

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.

Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Make your favorite takeaway Chinese at home with this sweet and sour chicken recipe. It's the perfect, easy weeknight main dish.

Provided by Jaden Hair

Categories     Dinner     1-Pot     Restaurant Favorite     Stir-fry     Chicken     Chicken Breast     Chicken Thigh     Chinese     Pineapple

Time 35m

Yield 4

Number Of Ingredients 14

1 pound of boneless and skinless chicken thighs or breasts, cut into 1" chunks
1 egg white
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2 teaspoons cornstarch
1 (10 ounce) can pineapple chunks (reserve juice)
1/4 cup juice from the canned pineapple
1/4 cup white vinegar
1/4 cup ketchup
1/2 teaspoon kosher salt (1/4 teaspoon table salt)
2-3 tablespoons brown sugar
1 tablespoon + 1 teaspoon cooking oil
1 red bell pepper, cut into 1 inch chunks
1 yellow bell pepper, cut into 1 inch chunks
1 teaspoon grated fresh ginger

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.

Nutrition Facts : Calories 374 kcal, Carbohydrate 32 g, Cholesterol 185 mg, Fiber 2 g, Protein 30 g, SaturatedFat 3 g, Sodium 675 mg, Sugar 24 g, Fat 15 g, ServingSize Serves 4, UnsaturatedFat 0 g

BEST EVER SWEET & SOUR CHICKEN



Best Ever Sweet & Sour Chicken image

I tried some recipes for making sweet & sour sauce for chicken balls, while they were pretty good I quickly realized with a few tweaks and additions it could make the ultimate sweet & sour!! So I made some up, fried some chicken and then threw the chicken in the sauce.... WOW!!! What a great taste!! I would like to thank lorac for the inspiration on the sauce, http://www.recipezaar.com/26230

Provided by burtmunch

Categories     Sauces

Time 35m

Yield 2-4 serving(s)

Number Of Ingredients 14

1/4 cup sugar
1/4 cup vinegar
1/4 cup ketchup
1/4 cup water
1/2 cup pineapple juice
1 tablespoon cornstarch
1 tablespoon flour
3 tablespoons oil
1 teaspoon paprika
1 teaspoon cayenne powder (optional)
1 teaspoon garlic powder
1/2 teaspoon salt
2 tablespoons green peppers, diced
2 -3 chicken breasts

Steps:

  • Add the oil, sugar, and vinegar to a small saucepan set on 1/4 full heat stirring until sugar dissolves in vinegar, then add the pineapple juice.
  • Add the paprika and other spices followed by the ketchup, then the water.
  • Turn up the heat a bit and stir frequently almost bringing to a boil for 2-3 minutes.
  • Add cornstarch and flour, use a whisk to make sure no clumps form. Toss in the green peppers.
  • Keep on low heat stirring occasionally, cook your chicken however you like it, I fry mine. If your sauce starts getting a bit to thick don't worry just add a small amount of water and stir.
  • When you're finished cooking your chicken cut it up and toss it in the sauce which should now be almost ready. Cook it in the sauce for 4-7 minutes.
  • Remove from heat and enjoy! For best results eat it all the day you make it.

Nutrition Facts : Calories 633.2, Fat 34.2, SaturatedFat 7, Cholesterol 92.8, Sodium 1010.8, Carbohydrate 49.3, Fiber 1.1, Sugar 38.8, Protein 31.9

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Sweet and Sour Chicken is an American Chinese takeout favorite, made by batter-frying chicken and tossing it in a quick sweet and sour sauce.

Provided by Bill

Categories     Chicken

Time 45m

Number Of Ingredients 26

1/2 cup hot water
1/4 teaspoon salt
2 tablespoons sugar
1 tablespoon ketchup
1/2 cup pineapple juice ((optional, reserved from canned pineapple))
3 tablespoons rice wine vinegar ((or red wine vinegar))
12 ounces boneless skinless chicken breast or thighs
1-2 tablespoons water
1/8 teaspoon garlic powder
1/4 teaspoon onion powder
1/2 teaspoon sesame oil
1/8 teaspoon white pepper
1/2 teaspoon salt
3/4 cup all purpose flour
1 tablespoon cornstarch
3/4 teaspoon baking powder
3/4 teaspoon baking soda
2/3 cup ice water
1 tablespoon vegetable oil ((or canola oil, plus more for frying))
2/3 cup canned pineapple chunks ((optional))
1 tablespoon oil
1/4 cup red onion ((cut into 1-inch/2.5cm chunks))
1/4 cup red bell pepper ((cut into 1-inch/2.5cm chunks))
1/4 cup green bell pepper ((cut into 1-inch/2.5cm chunks))
2 tablespoons cornstarch
2 tablespoons water

Steps:

  • Set aside ½ cup of pineapple juice from your can of pineapple, and reserve ⅔ cup of the pineapple chunks (if using). Set aside.
  • Combine the hot water, salt, sugar, and ketchup. Stir until the salt and sugar are dissolved, and then add the vinegar and pineapple juice (if using). If not using pineapple juice, replace with ½ cup water or chicken stock. Set aside.
  • Cut your chicken into uniform 1 inch chunks (for even cooking) and place into a bowl. Add the garlic and onion powders, sesame oil, white pepper and salt. Mix until all pieces are uniformly coated, and let it sit for 5 minutes. Any excess water should be fully absorbed by the chicken. If not, mix the chicken again and let it sit for another 5 minutes.
  • Mix together the all-purpose flour, cornstarch, baking powder, and baking soda in a bowl, and add 2/3 cup of ice water. Use a fork to mix until a batter is formed, and stir in 1 tablespoon of oil. Set aside.
  • The amount of oil you need depends on the size of the pot you will use. Using a larger pot uses more oil, but allows you to cook the chicken in fewer batches. Using a smaller pot uses less oil, but you'll have to fry more batches of chicken. We usually go for a smaller pot, so we have less leftover oil. Heat the oil in a small pot until it reaches 335°F/170°C.
  • Place 5 to 6 pieces of marinated chicken into the batter. Use a chopstick, fork, or your fingers to coat the chicken in the batter and place each piece slowly into the oil.
  • Use a slotted spoon to carefully turn the chicken so all sides are uniformly fried. Fry for about 2 minutes, or until the batter is a light golden brown and crispy. Remove with a slotted spoon and let any excess oil drain off before placing onto a rack or paper towel lined plate.
  • Heat 1 tablespoon canola oil in a wok over medium high heat, and add the red onion and peppers. Stir-fry for 30 seconds.
  • Next, add the sweet and sour sauce you prepared earlier and bring to a boil. Reduce the heat so the sauce is simmering.
  • Combine the cornstarch and water to make a uniform slurry. While stirring the sweet and sour sauce, drizzle the slurry in gradually until the sauce is thick enough to coat a spoon (you may not need all of the slurry). Turn down the heat and give the sauce a quick taste--now is the time to add more salt, vinegar or sugar if desired.
  • Add the pineapple chunks (if using) and stir until warmed through. Now is the time to refry the chicken to make them nice and crispy. Heat the oil up to 335°F/170°C and fry the chicken in two batches for about 45 seconds each time. Then add the chicken pieces to your sauce, and gently toss with your wok spatula until the chicken is coated. Serve immediately!

Nutrition Facts : Calories 466 kcal, Carbohydrate 33 g, Protein 19 g, Fat 30 g, SaturatedFat 14 g, Cholesterol 64 mg, Sodium 741 mg, Fiber 1 g, Sugar 8 g, ServingSize 1 serving

SWEET-AND-SOUR CHICKEN



Sweet-and-Sour Chicken image

My husband and I moved to the country 10 years ago, and I love it! We keep busy with daily chores, so I appreciate quick and easy meals like this.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 6 servings.

Number Of Ingredients 14

3 tablespoons all-purpose flour
1/2 teaspoon garlic powder
1/2 teaspoon salt
1/2 teaspoon pepper
1-1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 medium green peppers, diced
1 medium onion, diced
1/2 cup ketchup
1/2 cup lemon juice
1/2 cup crushed pineapple with syrup
1/3 cup packed brown sugar
Hot cooked rice

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.

Nutrition Facts : Calories 309 calories, Fat 10g fat (2g saturated fat), Cholesterol 63mg cholesterol, Sodium 513mg sodium, Carbohydrate 32g carbohydrate (22g sugars, Fiber 2g fiber), Protein 25g protein.

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

This sweet and sour chicken recipe takes just 15 minutes to make and tastes way better than takeout. Perfect for a weeknight dinner!

Provided by Averie Sunshine

Categories     30-Minute Meals

Time 15m

Number Of Ingredients 15

3/4 cup granulated sugar
1/2 cup apple cider vinegar
1/4 cup ketchup
2 tablespoons low-sodium soy sauce
1 tablespoon sesame oil
1 tablespoon light brown sugar, packed
3 cloves garlic, pressed or finely minced
2 tablespoons cold water
1 tablespoon cornstarch
about 1.25 pounds boneless skinless chicken breasts, cut into 1-inch pieces
3 tablespoons cornstarch
salt and pepper, to taste
3 to 4 tablespoons olive oil, plus more if necessary
2 green onions, sliced into thin rounds, optional for garnishing
1 tablespoon sesame seeds, optional for garnishing

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.

Nutrition Facts : Calories 612 calories, Carbohydrate 54 grams carbohydrates, Cholesterol 120 milligrams cholesterol, Fat 23 grams fat, Fiber 1 grams fiber, Protein 45 grams protein, SaturatedFat 4 grams saturated fat, ServingSize 1, Sodium 582 milligrams sodium, Sugar 44 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 18 grams unsaturated fat

SWEET AND SOUR CHICKEN RECIPE



Sweet and Sour Chicken Recipe image

Skip the take out - this Sweet and Sour Chicken Recipe is so good that you'll put it on the permanent rotation. Chicken is coated in a sweet and sticky sauce and baked to perfection.

Provided by Deborah

Categories     Main Dish

Time 1h25m

Number Of Ingredients 10

2 1/2 lbs boneless, skinless chicken breasts
salt and pepper
1 cup cornstarch
3 eggs, lightly beaten
1/4 cup vegetable oil
1 cup sugar
6 tablespoon ketchup
3/4 cup apple cider vinegar
1 1/2 tablespoons soy sauce
1 1/2 teaspoons garlic powder

Steps:

  • Cut the chicken into bite-sized chunks. Season with salt and pepper.
  • Preheat the oven to 325ºF.
  • Put the cornstarch in a shallow bowl. Put the eggs in a separate bowl. Place the oil in a large skillet and heat over medium-high heat. Working in batches, dredge the chicken in the cornstarch, then dip in the egg. Add to the hot oil and brown on all sides. You do not need to cook the chicken through, just brown the outside to get a crispy exterior. Transfer the chicken to a 9×13-inch baking dish and continue with the remaining chicken.
  • In a bowl, combine the sugar, ketchup, cider vinegar, soy sauce and garlic powder. Pour the sauce over the top of the chicken.
  • Bake the chicken for 1 hour, stirring every 15 minutes. Serve over prepared rice.

Nutrition Facts : Calories 528 calories, Sugar 36 g, Sodium 1316 mg, Fat 17 g, SaturatedFat 3 g, UnsaturatedFat 11 g, TransFat 0 g, Carbohydrate 58 g, Fiber 0 g, Protein 42 g, Cholesterol 185 mg

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Sweet and sour chicken is a popular Chinese recipe. This healthy and crispy sweet and sour chicken recipe is so delicious with sweet and sour sauce. It's better than takeout!

Provided by Rasa Malaysia

Categories     Chicken Recipes

Time 20m

Number Of Ingredients 21

8 oz. (226 g) boneless and skinless chicken breast, cut into bite-size cubes
1 tablespoon Shaoxing wine, optional
2 cloves garlic, finely chopped
1 green bell pepper, seeded and cut into squares
1 small tomato, cut into wedges, optional
1 stalk scallion, cut into 2-inch lengths
oil, for deep frying
4 tablespoons all-purpose flour
4 tablespoons corn starch
1/2 cup water
1/2 teaspoon baking powder
3 tablespoons ketchup
2 tablespoons Lingham brand hot sauce or other chili sauce
1 teaspoon plum sauce
1/2 teaspoon Lea and Perrins Worcestershire sauce
1/4 teaspoon Chinese rice vinegar
1/2 teaspoon oyster sauce
1 tablespoon sugar
3 tablespoons water
1/2 teaspoon corn starch
3 dashes white pepper powder

Steps:

  • Cut the chicken breast meat into bite-size cubes and marinate with 1 tablespoon of wine for 10 minutes. Mix the batter in a bowl and add the chicken cubes into the batter. Mix the Sweet and Sour sauce in a small bowl and set aside.
  • Heat up cooking oil in a wok and deep fry the chicken cubes. (Shake off the extra batter before frying). Transfer the chicken out on a plate lined with paper towels to soak up the excess oil. Transfer the cooking oil out and leave only 2 tablespoons oil in the wok.
  • Add garlic and saute the garlic until light brown and then follow by the green bell peppers. Stir-fry until you smell the aroma. Add the sweet and sour sauce into the wok and bring it to boil. Toss in the chicken, tomatoes and add the chopped scallions, do a few quick stirs, dish out and serve immediately with steamed white rice.

Nutrition Facts : Calories 162 calories, Carbohydrate 51 grams carbohydrates, Cholesterol 73 milligrams cholesterol, Fat 3 grams fat, Fiber 4 grams fiber, Protein 28 grams protein, ServingSize 2 people, Sodium 619 milligrams sodium, Sugar 16 grams sugar, TransFat 1 grams trans fat

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Homemade crispy sweet and sour chicken with a better-than-takeout sauce made from store cupboard ingredients! Ready in 25 minutes.

Provided by Nicky Corbishley

Categories     Dinner

Time 25m

Number Of Ingredients 22

5 tbsp vegetable oil
2 eggs lightly beaten
3 tbsp cornflour (cornstarch)
3/4 cup (90g) plain (all-purpose) flour
½ tsp salt
½ tsp pepper
½ tsp garlic salt
2 tsp paprika
3 chicken breast fillets (chopped into bite-size chunks)
1 tbsp vegetable oil
1 large onion (peeled and chopped into large chunks)
1 red pepper (chopped into 1 inch pieces)
1 green pepper (chopped into 1 inch pieces)
2 cloves of garlic (peeled and chopped/crushed)
1 tsp minced ginger
2/3 cup (150ml) tomato ketchup
2 tbsp malt vinegar
6 tbsp dark brown muscovado sugar
17 oz (475g) canned of pineapple chunks in juice
Egg Fried Rice
or Boiled Rice
1 tsp sesame seeds

Steps:

  • Heat the oil in a wok or large frying pan until very hot.
  • Whilst the oil is heating, place the egg in one shallow bowl and the cornflour in another shallow bowl. Add the flour, salt, pepper, garlic salt and paprika to another shallow bowl and mix together.
  • Dredge the chicken in the cornflour, then dip in the egg (make sure all of the chicken is covered in egg wash), and finally dredge it in the seasoned flour. Add to the wok and cook on a high heat for 6-7 minutes, turning two or three times during cooking, until well browned. You may need to cook in two batches (I find I can do it in one batch so long as it's no more than 3 chicken breasts). Remove from the pan and place in a bowl lined with kitchen towels.
  • Whilst the chicken is cooking, you can start on your sauce.
  • Add the oil to a large frying pan/skillet, heat it up on a medium-to-high heat and add in the onions. Cook for 3 minutes, stirring every now and then, until the onions start to go translucent.
  • Add the peppers and cook for a further minute.
  • Add in the garlic and ginger and cook for another minute. Add the tomato ketchup, vinegar, dark brown sugar, and the tinned pineapple (including the juicand stir. Bring to the boil, and then turn down the heat and let it bubble (stirring every so ofteuntil slightly thickened.
  • Transfer the cooked crispy chicken to the pan with the sauce and toss to coat.
  • Serve with boiled or fried rice and a sprinkling of sesame seeds.

Nutrition Facts : Calories 634 kcal, Carbohydrate 78 g, Protein 26 g, Fat 26 g, SaturatedFat 18 g, Cholesterol 136 mg, Sodium 1086 mg, Fiber 4 g, Sugar 47 g, ServingSize 1 serving

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 2 to 4 servings

Number Of Ingredients 11

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken broth
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving

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.

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Category Meat And Poultry
Calories 283 per serving


SWEET AND SOUR CHICKEN RECIPES | ALLRECIPES
Sweet and Sour Chicken II. Rating: 4.51 stars. 319. A one pan dish of chicken, bell pepper, water chestnuts, and pineapple with a soy sauce, vinegar, and brown sugar sauce. Serve this tasty, Asian-inspired dish over hot rice! By sal. Chinese Sweet and Sour Chicken.
From allrecipes.com


TAIWANESE SWEET AND SOUR CHICKEN - SATISFIED CREATIONS
2021-10-20 Taiwanese-style Sweet and Sour Chicken with tender chicken and crispy bell peppers -Dinner on the table in 15 minutes . Skip takeout and make this skinny version of a takeout favorite! Sweet and sour chicken is traditionally made using batter-fried chicken pieces in a sweet and sour sauce. This version is a cross between a Taiwanese-style and what you will find in a restaurant. The recipe is ...
From satisfiedcreations.com


SWEET & SOUR CHICKEN, THE EASY WAY - SMOOTH RECIPE ...
2021-10-22 Hello friends,of Smooth Recipe. Today we are going to make sweet & sour chicken. Stop buying takeout and make our easy sweet and sour chicken recipe. This quick Chinese-style rice dish is ready in less than 30 minutes and is packed with spicy flavors. Preparation Time: 5-10 minutes. Cooking Time: 15 minutes. Total Time: 20-25 minutes. Servings: 4
From smoothrecipe.com


SWEET AND SOUR CHICKEN RECIPES : FOOD NETWORK | FOOD NETWORK
Sweet and Sour Chicken Lettuce Cups. Recipe | Courtesy of Jeff Mauro. Total Time: 40 minutes. 4 Reviews.
From foodnetwork.com


THE TASTIEST SWEET AND SOUR CHICKEN YOU’LL EVER EAT - YOUTUBE
Make your favorite takeouts at home! Serve the sweet and sour chicken with plain rice for a satisfying dinner. Get the recipe: https://www.tasteshow.com/prod...
From youtube.com


SHEET PAN SWEET AND SOUR CHICKEN - COOKING RECIPES
2021-10-21 Sheet Pan Sweet and Sour Chicken. cookingrecipes on October 21, 2021; 0. Likes! Jump to Recipe Print Recipe. Sheet Pan Sweet and Sour Chicken. Print Recipe Pin Recipe. Prep Time 30 mins. Cook Time 25 mins. Total Time ...
From cookingrecipes.blog


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