Quick Sweet And Sour Chicken Recipes

Steps:

• Cook chicken nuggets according to package directions. Meanwhile, in a large skillet, cook stir-fry mix, covered, over medium heat for 6-8 minutes or until heated through. Stir in chicken nuggets., Microwave rice according to package directions. Serve with stir-fry mixture; sprinkle with cashews.

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.

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:

• 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:

• 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:

• Cook rice to your desire.
• Meanwhile, in a small bowl, combine the juice, vinegar, soy sauce, ketchup, ginger, and 4 teaspoons of corn starch. Toss the chicken with the remaining corn starch and salt and pepper.
• Heat the oil in a large non-stick skillet, over medium-high heat. Add the chicken and cook, stirring occasionally, until browned, about 5 minutes. Transfer cooked chicken to a plate and add the stir fry vegetables to the pan. Cook, stirring until tender, about 5 minutes. Stir in the pineapple chunks and reserved chicken. Whisk in the sauce, and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through, then add the brown sugar to sweeten the sauce. About 3 minutes.
• Serve over rice.

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:

• Mix the above 4 ingredients, put in a lightly greased pie pan (any pan will work) add chicken breasts.
• Cook at 350 degrees for 20-30 minutes or until juices run clear.
• I usually make some rice to eat with this quick meal along with some steamed broccoli or carrots.
• Enjoy.