Baked Sweet And Sour Chicken With Veggies Recipes

Steps:

• Preheat the oven to 450 degrees F. Make the sweet-and-sour sauce: Whisk the ketchup, marmalade, soy sauce, vinegar, ginger and cayenne in a small bowl. Put the bell peppers and scallions on a rimmed baking sheet and toss with 2 tablespoons of the prepared sauce, 1 1/2 teaspoons olive oil and a pinch of salt.
• Heat the remaining 1 1/2 teaspoons olive oil in a large skillet over medium-high heat. Sprinkle the chicken with 1/2 teaspoon salt. Working in batches, add the chicken to the skillet skin-side down and cook, undisturbed, until the skin is golden and slightly crisp, about 4 minutes. Place skin-side up on the baking sheet with the vegetables.
• Brush the chicken with half of the remaining sweet-and-sour sauce. Bake until a thermometer inserted into the thickest part registers 165 degrees F, 20 to 25 minutes. Divide the chicken and vegetables among plates. Serve with rice and the remaining sauce.

Steps:

• Preheat oven to 325 degrees.
• Season chicken with salt and pepper.
• Working in two batches, toss the chicken pieces in cornstarch and then coat with the egg.
• Heat the oil over medium-high heat and again in two batches, brown the chicken, turning it so that all sides are browned but not cooked through.
• Place the chicken in a single layer in a foil lined 9x13 inch baking dish.
• Wisk together the sauce ingredients in a small bowl.
• Pour sauce evenly over the chicken and turn the chicken to ensure each piece is coated.
• Bake for 1 hour, turning the chicken every 15 minutes.

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.

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.

Steps:

• Preheat the oven to 350 degrees F (175 degrees C).
• Place eggs in a bowl. Combine cornstarch and garlic salt in a second bowl.
• Dip chicken in egg, then coat in cornstarch mixture.
• Heat oil in a skillet over medium-high heat. Brown chicken in the hot oil on all sides, sprinkling with onion salt, garlic salt, and pepper while frying, 3 to 5 minutes.
• Combine sugar, vinegar, ketchup, and soy sauce in a bowl.
• Place browned chicken in a 9x13-inch casserole dish and pour sauce over top.
• Bake in the preheated oven until chicken is no longer pink in the centers and juices run clear, 40 to 60 minutes. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).