SPANISH STYLE SWEET AND SOUR CHICKEN
Submitted by Lillian Julow, from Gainesville, FL, a 2009 Finalist in the Chicken Cooking Contest, put on by the National Chicken Council. Enjoy!
Provided by Sharon123
Categories Chicken
Time 1h15m
Yield 4 serving(s)
Number Of Ingredients 13
Steps:
- On tray in oven(or in toaster oven), place almonds and bread. Bake at 350° F until light brown, 3-5 minutes, turning once. Set aside and cool to room temperature.
- Preheat oven to 375°F.
- With scissors, trim chicken skin so it just covers meat. Cut chicken breasts in half crosswise (if wings are attached, remove and discard tips). Sprinkle chicken with salt and pepper.
- In large heavy skillet over medium high heat, place olive oil. Add chicken in batches, starting with skin side down and turning once until well browned on all sides; move to 2-l/2 quart casserole with cover.
- Discard oil in skillet but retain browned bits and any remaining chicken juices. Return skillet to medium heat and add butter and chicken broth. Simmer, stirring, until all brown bits are incorporated into the stock mixture; set aside.
- Tear toasted bread into small pieces and place in small bowl containing vinegar. Place almonds in food processor and pulse until finely ground. Add soaked bread, cinnamon, ginger and sugar to processor and pulse until smooth. Pour in juices from skillet and process again.
- Pour sauce over chicken, cover and bake about 30 minutes or until tender and internal temperature reaches 170°F
- Arrange chicken with sauce on platter and sprinkle with chopped parsley.
SICILIAN SWEET AND SOUR CHICKEN
Steps:
- Place raisins in a small dish. Add wine and set aside.
- Place chicken between 2 sheets plastic wrap and pound to 1/4-inch thickness. Sprinkle chicken with 1 teaspoon of the salt and 1/2 teaspoon of the pepper; dredge in flour.
- Heat oil in a large frying pan over medium-high heat. When oil is hot, add chicken and cook until browned on both sides, about 10 minutes total. Remove chicken and add onion and garlic to pan. Saute for about 2 minutes; then add oregano, remaining salt and pepper, sugar and vinegar. Stir in tomatoes, capers and olives. Add raisins to sauce and stir in chicken broth; cook until thickened, about 5 minutes. Return chicken to pan and heat through.
- Arrange chicken and sauce on serving platter and sprinkle with chopped parsley. Garnish with tomato roses.
SWEET AND SOUR CHICKEN
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
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.
SWEET AND SOUR CHICKEN
Make and share this Sweet and Sour Chicken recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h40m
Yield 4 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 1367.4, Fat 113.3, SaturatedFat 15.2, Cholesterol 119.1, Sodium 1326.6, Carbohydrate 59.6, Fiber 1.7, Sugar 45, Protein 28.6
SWEET-AND-SOUR CHICKEN
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
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.
SWEET & SOUR CHICKEN RECIPE BY TASTY
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
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
SPANISH-STYLE CHICKEN AND SAUSAGE
A wonderful recipe passed down for family functions. I make this for just about every event. Perfect along side of bread and salad.
Provided by QueenCampbell
Categories World Cuisine Recipes European Spanish
Time 55m
Yield 6
Number Of Ingredients 13
Steps:
- Heat oil in a large skillet over medium heat. Stir in sausage, and brown well, about 5 minutes. Remove, and drain fat. Stir chicken, onion, and green pepper into skillet, and cook 5 minutes.
- Meanwhile, in a small bowl, stir bouillon cubes into hot water to dissolve. Stir in salt, thyme, and garlic powder. Pour into skillet.
- Stir peas into skillet, and bring to a boil. Cover, reduce heat to medium low, and simmer about 5 minutes. Stir in rice and tomatoes; cover, remove from heat, and let stand 5 minutes.
Nutrition Facts : Calories 281.4 calories, Carbohydrate 29.2 g, Cholesterol 34.6 mg, Fat 10.7 g, Fiber 2.7 g, Protein 16.5 g, SaturatedFat 3.1 g, Sodium 944.6 mg, Sugar 4.5 g
CHINESE RESTAURANT STYLE SWEET AND SOUR CHICKEN
Soaking the chicken in the marinade makes the chicken so tender and moist. I hope that your family enjoys this dish as much as mine.
Provided by Parkers Mom
Categories Chicken Breast
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 16
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.
Nutrition Facts : Calories 640.1, Fat 16.3, SaturatedFat 8.6, Cholesterol 202.1, Sodium 686.3, Carbohydrate 88.5, Fiber 1, Sugar 56, Protein 33.3
SWEET AND SOUR CHICKEN
Make and share this Sweet and Sour Chicken recipe from Food.com.
Provided by Tonkcats
Categories Chicken Breast
Yield 6-8 serving(s)
Number Of Ingredients 12
Steps:
- Cut chicken; set aside. Prepare pineapple, onion, green pepper and jicama; set aside. Combine brown sugar and corn- starch, stir in vinegar, pineapple juice, soy sauce, pepper sauce and salt to taste; set aside. In a 2 quart glass casserole dish put chicken pieces.
- Microwave on High for 5 to 6 minutes stirring every 2 minutes until chicken is done. Add vinegar mixture and cook on High for 4 minutes, stirring every 2 minutes.
- When sauce is clear and boiling, add pineapple, onion, green pepper and jicama; mix well.
- Cook 1 to 2 minutes until vegetables are desired doneness.
- ENSALADA DE NOCHE BUE NA 1 (20 oz.) can pineapple chunks 2 medium bananas 1 (16 oz.) can sliced beets, drained 1 jicama, peeled and sliced (optional) 1 stick sugar cane, peeled and chopped (optional) lettuce mayonnaise 2 large oranges 1 large apple 1/2 cup peanuts milk Drain pineapple, reserve juice. Peel and section oranges, peel and slice bananas, core and slice apple. Toss apple and bananas with orange sections and a little pineapple juice. Drain fruits and beets.
- Arrange pineapple, beets, bananas, oranges, apple, jicama and sugar cane on large let- tuce-lined platter.
- Sprinkle with peanuts.
- Thin mayonnaise with little milk to make drizzling consistency.
- Serve with salad.
- Makes 6 to 8 servings.
Nutrition Facts : Calories 146.5, Fat 3.6, SaturatedFat 1, Cholesterol 24.2, Sodium 90.1, Carbohydrate 19.9, Fiber 1.7, Sugar 14.7, Protein 8.8
EASY SWEET AND SOUR CHICKEN
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
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
CHINESE SWEET AND SOUR CHICKEN
A sweet marinade that is just so easy to make! I use this recipe whenever we bring dinner to another couple's house. I marinate it at home, then just cook it there. It's great with white rice.
Provided by Traveling_Is_Love
Categories World Cuisine Recipes Asian
Time 1h50m
Yield 4
Number Of Ingredients 9
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.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 29.7 g, Cholesterol 65.8 mg, Fat 1.4 g, Fiber 0.3 g, Protein 28.3 g, SaturatedFat 0.4 g, Sodium 1878.2 mg, Sugar 25.5 g
SPANISH CHICKEN
Nothing like the Mediterranean tastes of tomato, onion, bell peppers and of course chicken! All these tastes bundled up with chili sauce in one slow cooker. Simple, Spanish, scrumptious! Serve with asparagus and corn over plain white rice, if desired.
Provided by Nicole
Categories World Cuisine Recipes European Spanish
Time 6h15m
Yield 8
Number Of Ingredients 8
Steps:
- Place chicken in a large slow cooker. Pour in enough boiling water to completely cover the chicken, and add 1/2 teaspoon salt. Cover, and set slow cooker to HIGH. Cook until the chicken meat turns white.
- Add the peppers and onions. Simmer until peppers and onions get a little tender, about 10 minutes. Stir in tomato sauce, chili sauce, and ketchup. Cover, set slow cooker to LOW, and cook for about 6 hours.
Nutrition Facts : Calories 341.5 calories, Carbohydrate 24 g, Cholesterol 95.3 mg, Fat 17.7 g, Fiber 3.7 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 850.3 mg, Sugar 14.3 g
SWEET AND SOUR CHICKEN
Sweet and sour chicken is a very popular dish and there are several different ways to make it. this is one we like.
Provided by brechanandrhondainc
Categories Chicken Breast
Time 1h
Yield 4 cups, 3-4 serving(s)
Number Of Ingredients 18
Steps:
- Cut the chicken into 1/2-inch cubes. Marinate in the rice wine and cornstarch for 30 minutes.
- While the chicken is marinating, prepare the vegetables: mince the garlic clove, peel and cut the cucumber into thin slices, and cut the red pepper into cubes. Chop the baby carrots. Bring a large pot of water to boil and blanch the carrots in the boiling water. Drain.
- In a small saucepan, add the ingredients for the sweet and sour sauce and bring to a boil. Turn the heat to low and keep warm.
- To deep-fry the chicken: Preheat 3 cups of oil to 350 - 375 degrees Fahrenheit. While waiting for the oil to heat, brush the chicken cubes with the beaten egg and dip in the potato starch to cover. Deep-fry the dredged chicken pieces in batches, being careful not to overcrowd the wok. Deep-fry for 3 - 4 minutes until the chicken turns golden brown. Drain on paper towels.
- To deep-fry the chicken a second time if desired: bring the oil temperature up to 400 degrees Fahrenheit. Deep-fry the chicken in batches, until the chicken turns brown. Drain on paper towels.
- Drain all but 2 tablespoons oil from the wok. When oil is hot, add the garlic and stir-fry briefly. Add the carrots. Stir-fry for about 1 minute, then add the red peppers. Add the cucumber or save to use as a garnish. Bring the sauce back up to a boil and add to the wok, mixing with the vegetables. Add the chicken. Heat through and serve over rice. Garnish with the cucumber if desired.
- *Cornstarch can be substituted for the potato starch.
Nutrition Facts : Calories 2452, Fat 240, SaturatedFat 31.7, Cholesterol 158.3, Sodium 300.8, Carbohydrate 41.8, Fiber 2.9, Sugar 26.5, Protein 39.6
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