Sweet And Sour Pepper Cherry Chicken Recipes

Steps:

• Sprinkle chicken with garlic salt and ginger. In a large nonstick skillet coated with cooking spray, brown chicken in oil., Drain pineapple, reserving 1/4 cup juice. In a small bowl, combine the sauce, cherries and reserved juice; pour over chicken., Bring to a boil. Reduce heat; cover and simmer for 8-10 minutes or until a thermometer reads 170°, turning chicken once. Stir in pineapple and onions; heat through.

Steps:

• Season chicken chunks with salt, pepper, and garlic powder.
• Refrigerate overnight.
• Heat oil in an electric frying pan or deep fryer.
• Mix batter ingredients until smooth.
• Mix bite-size pieces of meat with batter.
• Deep fry batter covered meat until golden brown (make sure the chicken is cooked thoroughly).
• Drain chicken pieces on a paper towel.
• Place cooked chicken in a low heat oven, while other chicken is being cooked.
• In a bowl, mix pineapple juice, vinegar, brown sugar& molasses.
• Place mixture, along with pineapples, peppers, and cherries, into a sauce pan and bring to a boil.
• In a separate dish, mix together thickening ingredients.
• Add to saucepan.
• Stir and cook until glossy.

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:

• 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:

• CHICKEN~.
• Brush the chicken with the soy sauce.
• Place a slice of lemon on each breast and season with the pepper. Line a tray with foil and grill chicken (b.b.q. works well also) until chicken is tender and serve the chicken with the sour cherry sauce.
• SAUCE~.
• *Drain the pitted black cherries and reserve the juice.
• Place vinegar and sugar in a saucepan, bring to boil, and cook stirring constantly until mixture caramelizes.
• Blend the cornflour with 2 tablespoons of cherry liquid, and put the left over juice into the saucepan with the stock, rinds juices, cherries and liquid, cook another 3 minutes.
• Add cornflour paste stirring until combined (with no lumps) and thickened.

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.