Cheater Sweet And Sour Chicken Recipes

Steps:

• In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
• Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
• Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Steps:

• For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
• Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
• Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

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:

• Mix together first 6 ingredients.
• Add chicken; coat well.
• Heat oil in electric skillet to 375 degrees.
• Fry chicken until lightly browned.
• Removed chicken; drain.
• Drain pineapple, reserving liquid.
• Add enough water to juice to make 1 cup.
• Add 2 T. cornstarch, mixing well.
• Combine pineapple juice mixture and next 4 ingredients in a medium saucepan.
• Bring mixture to a boil.
• Stir green pepper and chicken into sauce; cook until thoroughly heated.
• Serve over rice.

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.

Steps:

• Cook chicken nuggets for only half of required baking time and set aside.
• Saute onion and green pepper in vegetable oil until crips tender.
• Add pineapple chunks, reserving juice.
• Heat on low.
• Add cornstarch to reserved pineapple juice and stir until dissolved.
• Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture.
• Bring to a boil and add cornstarch mixture.
• Continue to boil until mixture begins to thicken@ 2-3 minutes.
• Reduce heat.
• Add chicken and stir to coat them in sauce.
• Cook until heated through@ 5-10 minutes.
• Serve over rice.

Steps:

• Cook rice as directed on package, omitting salt.
• Drain pineapple, reserving juice. Mix dressing with reserved juice; pour half into large skillet. Add chicken; stir-fry 8 to 10 min. or until done. Add vegetables and remaining dressing mixture; stir-fry 2 to 4 min. or until vegetables are crisp-tender. Stir in sweet-and-sour sauce and pineapple; stir-fry 1 to 2 min. or until heated through.
• Serve chicken mixture over rice.

Steps:

• In a large microwaveable dish, mix the ketchup, vinegar, sugar and garlic thoroughly with the chicken, onion and peppers. Microwave, uncovered, on high for 8-10 mins until the chicken is starting to cook and the sauce is sizzling.
• Stir in the pineapple pieces and sugar snap peas and return to the microwave for another 3-5 mins until the chicken is completely cooked. Leave to stand for a few minutes, then stir in the cashews, if using, and serve.

Steps:

• Cut chicken in strips.
• In large skillet bring chicken and stock to simmer over medium high heat.
• Add celery, onion and sweet peppers.
• Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
• Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
• Cook, stirring, for about 2 minutes until glossy and thickened.
• Add pineapple.
• Simmer for about 2 minutes or until heated through.

Steps:

• In a large soup pot, saute onion and garlic in 2 tsp olive oil for 3 minute.
• Add ginger for 30 sec.
• Add stock and mushrooms and bring to a boil.
• Cover, reduce heat, and simmer 30 minute
• Stir in chicken, spinach, and noodles; cook for 5 minute.

Steps:

• Mix marinde together and add chicken.
• Marinate chicken in refrigerator from 1 hour to 24 hours.
• Mix the flour, cornstarch, baking powder, eggs, vegetable oil and water to make the batter smooth.
• Remove chicken from marinde.
• Combine marinade, with the 2 tablespoons of water, melted butter, food coloring, and slowly whisking in 2 tablespoons of corn starch in a sauce pan over medium heat.
• Stirring often for 15-20 minutes or until thickened.
• Dip chicken pieces into batter and fry until golden brown.
• You can then place the chicken into the sauce or use the sauce as a dipping sauce.

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.

Steps:

• Combine soy sauce, sugar, vinegar, cornstarch, cold water, ginger, garlic, and black pepper in a bowl.
• Add chicken breasts to marinade and stir to coat.
• Pour the marinade and chicken into a 9x9-inch square baking dish.
• Cover and marinate chicken in the refrigerator for 1 hour.
• Preheat oven to 325 degrees F (165 degrees C).
• Bake chicken in marinade until meat is no longer pink in the center and juices run clear, about 40 minutes, turning midway through cooking.

Steps:

• Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
• Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
• Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
• Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
• Divide chicken mixture among plates and top with scallion. Serve with rice alongside.

Steps:

• SLICE the pickles 1/4 inch thick.
• COMBINE the pickles with all the remaining ingredients in a large nonaluminum (stainless steel, glass, or ceramic) mixing bowl.
• COVER the bowl with plastic wrap and refrigerate for 2 to 3 days.
• PACK the pickles in clean half-pint decorative jars. Seal the jars and keep refrigerated. The pickles will keep in the refrigerator for 4 to 5 months.

Steps:

• Sift the flour into the mixing bowl, along with the cornstarch and baking powder to make the batter.
• Add the vegetable oil and stir in just barely enough water to make a smooth, thick batter, which will yield about 3/4 cup.
• Put the wok on the stove and pour roughly 2/3 cup of vegetable oil into it, then heat until almost smoking.
• After it is almost smoking, lower the heat slightly.
• Then dip the pieces of chicken into the batter and cover them in the batter.
• After they are covered in batter, cook them in the wok for 2-3 minutes, or until the chicken is cooked through.
• It's acceptable to do the chicken in batches instead of all at once.
• Remove chicken from the wok with a slotted spoon and keep it warm, I'd recommend keeping it in the oven until it is needed.
• Drain all but roughly 1 tablespoon of oil from the wok.
• Add the bell pepper, pineapple pieces, onion, bamboo shoots, and carrot to the wok, and then stir-fry it for 1-2 minutes.
• Remove the vegetables from the wok with a slotted spoon and set them aside for now.
• Mix all the sauce ingredients together until they are combined, and then pour the sauce into the wok.
• Bring the wok to a boil and stir the sauce until it is thick and clear.
• Cook it for about 1 minute, then return the chicken and vegetables to the wok.
• Cook all of this for 1-2 more minutes, and then serve with rice or noodles.

Steps:

• Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.
• Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
• Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.