Vh Sweet And Sour Chicken Recipes

SWEET AND SOUR CHICKEN STIR FRY

Sweet and Sour Chicken Stir Fry image

This bright and colourful stir fry is made with a classic Sweet & Sour Sauce which is truly like what you get at good Chinese restaurants. This is not made by deep frying the chicken - it's tasty enough as it is without adding more calories!! Also see Baked version of the fried Sweet & Sour Chicken - recipe here. I know 1/2 cup of sugar sounds like a lot, but it works out at 1 1/2 tbsp per serving, which isn't too bad!

Provided by Nagi | RecipeTin Eats

Time 20m

Number Of Ingredients 17

Ingredients

1/2 cup white sugar ((Note 1))
1/3 cup apple cider vinegar
3 tbsp pineapple juice ((from the canned pineapple pieces))
3 tbsp ketchup ((Australia: tomato sauce))
1 tsp Worcestershire sauce ((Note 2))
1 tsp soy sauce (, light or all purpose (Note 2))
1 tsp Oyster Sauce ((Note 2))
1/4 tsp salt
1 tbsp cornflour / corn starch + 2 tbsp water (, mixed together)
1 1/2 tbsp peanut oil ((or vegetable))
1 garlic clove (, minced or finely chopped)
1 onion (, halved and sliced (brown, yellow or white) (see photo in post))
400 g / 13 oz chicken thigh fillets (, cut into bite size pieces (Note 3))
1 red capsicum / bell pepper (, cut into bite size pieces)
1 green or yellow capsicum / bell pepper (, cut into bite size pieces)
1 can ((8oz/250g) canned pineapple pieces in natural juice. Separate pineapple from juice.)
Sliced shallots / scallions (, for garnish)

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.

Nutrition Facts : ServingSize 290 g, Calories 398 kcal, Carbohydrate 44.7 g, Protein 28.3 g, Fat 12.2 g, SaturatedFat 2.8 g, Cholesterol 82 mg, Sodium 455 mg, Fiber 2.1 g, Sugar 38 g

SWEET AND SOUR MARINADE FOR GRILLED CHICKEN

Sweet and Sour Marinade for Grilled Chicken image

Make and share this Sweet and Sour Marinade for Grilled Chicken recipe from Food.com.

Provided by Wildflour

Categories Low Protein

Time 5m

Yield 1 3/4 cups

Number Of Ingredients 7

Ingredients

3/4 cup oil
3/4 cup cider vinegar
1/4 cup honey
2 garlic cloves, minced
1 teaspoon dried ginger
1 teaspoon soy sauce
salt and pepper

Steps:

Put all ingredients into a jar, close tightly, shake well.
Use this to marinate chicken for 2-4 hours.
Cook chicken on the grill.

SWEET AND SOUR CHICKEN THIGHS

Sweet and Sour Chicken Thighs image

These marinated and baked sweet and sour chicken thighs make a delicious main dish that everyone will enjoy.

Provided by andsha

Categories Meat and Poultry Recipes Chicken Chicken Thigh Recipes

Time 8h50m

Yield 12

Number Of Ingredients 7

Ingredients

½ cup pineapple juice, or more to taste
⅓ cup barbeque sauce (such as Sweet Baby Ray's®)
¼ cup brown sugar, or more to taste
¼ cup reduced-sodium soy sauce
1 ½ teaspoons grated fresh ginger
1 clove garlic, minced
3 pounds boneless, skinless chicken thighs

Steps:

Preheat the oven to 375 degrees F (190 degrees C).
Mix pineapple juice, barbeque sauce, brown sugar, soy sauce, ginger, and garlic together in a small bowl. Reserve 1/2 cup for basting. Put remaining marinade in a resealable plastic bag with the chicken thighs; seal the bag. Turn to coat. Refrigerate, covered, for 8 hours or overnight. Flip the bag once halfway through if possible.
Drain chicken, discarding used marinade.
Bake in the preheated oven, uncovered, for 25 minutes, basting frequently with reserved marinade. Flip and continue to bake and baste until no longer pink in the centers and juices run clear, about 15 minutes more. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).

Nutrition Facts : Calories 190.9 calories, Carbohydrate 8.9 g, Cholesterol 70.1 mg, Fat 8.1 g, Fiber 0.1 g, Protein 19.5 g, SaturatedFat 2.2 g, Sodium 321.2 mg, Sugar 7.4 g

SWEET AND SOUR CHICKEN III

Sweet and Sour Chicken III image

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

Provided by VINEYIS

Categories World Cuisine Recipes Asian

Time 20m

Yield 4

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
¼ cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger

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.

Nutrition Facts : Calories 259.1 calories, Carbohydrate 19.9 g, Cholesterol 58.5 mg, Fat 9.4 g, Fiber 1.9 g, Protein 23.7 g, SaturatedFat 1.6 g, Sodium 603 mg, Sugar 13.9 g

SWEET AND SOUR CHICKEN I

Sweet and Sour Chicken I image

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories World Cuisine Recipes Asian Chinese

Time 1h

Yield 8

Number Of Ingredients 16

Ingredients

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

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.

Nutrition Facts : Calories 639.3 calories, Carbohydrate 56.2 g, Cholesterol 160.1 mg, Fat 18.4 g, Fiber 1.8 g, Protein 59.2 g, SaturatedFat 2.9 g, Sodium 758.6 mg, Sugar 23.6 g

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