How do u cook GOOD sweet and sour chicken?!
Answers:
Sweet and Sour Chicken
Ingredients
1 lb!. chicken, cut into 1" cubes
2 t!. Soy sauce
1/4 t!. Salt
1/4 c!. Sugar
? c!. Cornstarch
1 Egg, beaten
? c!. Flour
1 t!. Soy sauce
1/4 c!. Catsup
? c!. Sugar
? c!. Minus 3 T!. Vinegar
? c!. Plus 3 T!. Pineapple juice
2 t!. Cornstarch
2 t!. Water
1 can Pineapple chunks
? Green pepper
Preparation
Blend soy sauce, salt, sugar, and egg!. Add chicken and marinate 20 minutes!. Blend flour and cornstarch together in a plastic bag!. Dredge chicken cubes in flour mixture!. Deep fry chicken at 375 for 6 to 8 minutes until done!. Remove chicken and drain!.
Blend everything but cornstarch, water, pineapple and peppers, and bring to a boil!. Gradually add mixture of cornstarch and water stirring until sauce thickens!. Add pineapple chunks and green peppers!. Pour sauce over
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SWEET AND SOUR CHICKEN
3 lbs!. chicken, cut up
1/2 c!. peach preserves
1/2 c!. French dressing (Catalina)
1 pkg!. dry onion soup
Rinse chicken with cold water!. Place in crockpot!. Mix remaining ingredients and pour over chicken!. Cook on low, 8 to 10 hours!. Serve with rice
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Sassy Aussie Chicken
Ingredients
4 boneless, skinless chicken breasts, pound to 1/2 inch
2 Tbsp!. Seasoned Salt
3/4 cup Sweet & Sassy Mustard Sauce
1/4 cup mayonnaise
1 Tbsp!. Onion Onion?
1 Tbsp!. vegetable oil
1 cup sliced fresh mushrooms
6 slices bacon, halved and cooked crisp
2 cups shredded colby Jack cheese
2 Tbsp!. chopped fresh parsley
Directions
Coat chicken breasts with Seasoned Salt!. Combine Sweet & Sassy Mustard Sauce, mayonnaise and Onion Onion?; reserve half of mixture!. Saute breasts in oil over medium heat for 3-5 minutes or until brown!. Place breasts in a 9 x 13 inch baking pan!. Brush mustard mixture on each breast; layer each with mushrooms and bacon!. Sprinkle top with cheese!. Bake at 350° for 15 minutes or until cheese is melted and juices run clear!. Garnish with parsley; serve with reserved Sweet & Sassy Mustard Sauce!.
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STIR FRY SWEET & SOUR CHICKEN
3 chicken breast
sesame seeds
1 green bell pepper (julienned)
1 clove of garlic (chopped)
3 tbsp!. of coconut oil
1 jar of La Choy sweet and sour sauce
Cube chicken into desired chuncks; set aside!. Heat oil until melted over low heat!. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken!.
Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce!. Stir and turn down heat to low!.
Cover and simmer for about 10 minutes until bell pepper is soft and tender
------Www@FoodAQ@Com
Ingredients
1 lb!. chicken, cut into 1" cubes
2 t!. Soy sauce
1/4 t!. Salt
1/4 c!. Sugar
? c!. Cornstarch
1 Egg, beaten
? c!. Flour
1 t!. Soy sauce
1/4 c!. Catsup
? c!. Sugar
? c!. Minus 3 T!. Vinegar
? c!. Plus 3 T!. Pineapple juice
2 t!. Cornstarch
2 t!. Water
1 can Pineapple chunks
? Green pepper
Preparation
Blend soy sauce, salt, sugar, and egg!. Add chicken and marinate 20 minutes!. Blend flour and cornstarch together in a plastic bag!. Dredge chicken cubes in flour mixture!. Deep fry chicken at 375 for 6 to 8 minutes until done!. Remove chicken and drain!.
Blend everything but cornstarch, water, pineapple and peppers, and bring to a boil!. Gradually add mixture of cornstarch and water stirring until sauce thickens!. Add pineapple chunks and green peppers!. Pour sauce over
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SWEET AND SOUR CHICKEN
3 lbs!. chicken, cut up
1/2 c!. peach preserves
1/2 c!. French dressing (Catalina)
1 pkg!. dry onion soup
Rinse chicken with cold water!. Place in crockpot!. Mix remaining ingredients and pour over chicken!. Cook on low, 8 to 10 hours!. Serve with rice
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Sassy Aussie Chicken
Ingredients
4 boneless, skinless chicken breasts, pound to 1/2 inch
2 Tbsp!. Seasoned Salt
3/4 cup Sweet & Sassy Mustard Sauce
1/4 cup mayonnaise
1 Tbsp!. Onion Onion?
1 Tbsp!. vegetable oil
1 cup sliced fresh mushrooms
6 slices bacon, halved and cooked crisp
2 cups shredded colby Jack cheese
2 Tbsp!. chopped fresh parsley
Directions
Coat chicken breasts with Seasoned Salt!. Combine Sweet & Sassy Mustard Sauce, mayonnaise and Onion Onion?; reserve half of mixture!. Saute breasts in oil over medium heat for 3-5 minutes or until brown!. Place breasts in a 9 x 13 inch baking pan!. Brush mustard mixture on each breast; layer each with mushrooms and bacon!. Sprinkle top with cheese!. Bake at 350° for 15 minutes or until cheese is melted and juices run clear!. Garnish with parsley; serve with reserved Sweet & Sassy Mustard Sauce!.
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STIR FRY SWEET & SOUR CHICKEN
3 chicken breast
sesame seeds
1 green bell pepper (julienned)
1 clove of garlic (chopped)
3 tbsp!. of coconut oil
1 jar of La Choy sweet and sour sauce
Cube chicken into desired chuncks; set aside!. Heat oil until melted over low heat!. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken!.
Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce!. Stir and turn down heat to low!.
Cover and simmer for about 10 minutes until bell pepper is soft and tender
------Www@FoodAQ@Com
Sweet and Sour Chicken
1? hours | 10 min prep | SERVES 4
Ingredients
2-4 boneless skinless chicken breast
1 (8 ounce) jar Russian salad dressing
1 (8 ounce) jar apricot preserves
1 envelope onion soup mix
1/4 cup water (pour in dressing jar and shake) (optional)
green pepper (for garnish)
pineapple (for garnish)
Directions
1Place chicken in glass baking dish 9x13!.
2In bowl, stir together dressing perserves soup mix and water!.
3Pour mixture on top of chicken, spread evenly!.
4Cover with foil and bake at 350 for 1 hour!.
5Uncover and bake 30 more miniutes!.Www@FoodAQ@Com
1? hours | 10 min prep | SERVES 4
Ingredients
2-4 boneless skinless chicken breast
1 (8 ounce) jar Russian salad dressing
1 (8 ounce) jar apricot preserves
1 envelope onion soup mix
1/4 cup water (pour in dressing jar and shake) (optional)
green pepper (for garnish)
pineapple (for garnish)
Directions
1Place chicken in glass baking dish 9x13!.
2In bowl, stir together dressing perserves soup mix and water!.
3Pour mixture on top of chicken, spread evenly!.
4Cover with foil and bake at 350 for 1 hour!.
5Uncover and bake 30 more miniutes!.Www@FoodAQ@Com
APRICOT GINGER CHICKEN SWEET AND SOUR
2 1/2 pounds chicken breast
1 box 1-3/4 ounce box soup nuts (Mandlen), ground
1 teaspoon freshly ground ginger
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs
1 teaspoon freshly squeezed lemon juice
1 jar apricot preserves, 8 ounces
1/2 cup white wine
2 tablespoons butter, melted
SWEET AND SOUR SAUCE:
2 c!. apricot peach duck sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon honey
Preheat the oven to 350F!.
Use about 4 whole skinless chicken breasts that have been boned!. Rinse and clean the chicken with cold water!.
Cut the chicken breasts in half!.
Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish!.
Beat eggs in a small bowl with the lemon juice and pour into a dish!. Dip each chicken part in the egg mixture, then in the crumb mixture!. Arrange in a single layer in a buttered 9 x 1 3 inch baking pan!.
In a 1 quart microwave proof bowl, combine the preserves, butter, and wine!.
Microwave on high for 3 minutes!. Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp!. Serve with the Sweet and Sour Sauce!.
Sweet and Sour Sauce: Use one 19-ounce jar of duck sauce!. Pour over the baked chicken or serve separately!.
Microwave Method: Place all the ingredients in a 1-quart microwave-safe dish!. Microwave on high for 2 minutes!. Stir and microwave 1 more minute!.
Conventional Method: Place all the ingredients in a medium saucepan!. Bring to a boil over medium-high heat, stirring occasionally!.Www@FoodAQ@Com
2 1/2 pounds chicken breast
1 box 1-3/4 ounce box soup nuts (Mandlen), ground
1 teaspoon freshly ground ginger
1/2 teaspoon salt
1/4 teaspoon ground white pepper
2 large eggs
1 teaspoon freshly squeezed lemon juice
1 jar apricot preserves, 8 ounces
1/2 cup white wine
2 tablespoons butter, melted
SWEET AND SOUR SAUCE:
2 c!. apricot peach duck sauce
1/4 teaspoon ground ginger
1/4 teaspoon ground cloves
1 tablespoon honey
Preheat the oven to 350F!.
Use about 4 whole skinless chicken breasts that have been boned!. Rinse and clean the chicken with cold water!.
Cut the chicken breasts in half!.
Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish!.
Beat eggs in a small bowl with the lemon juice and pour into a dish!. Dip each chicken part in the egg mixture, then in the crumb mixture!. Arrange in a single layer in a buttered 9 x 1 3 inch baking pan!.
In a 1 quart microwave proof bowl, combine the preserves, butter, and wine!.
Microwave on high for 3 minutes!. Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp!. Serve with the Sweet and Sour Sauce!.
Sweet and Sour Sauce: Use one 19-ounce jar of duck sauce!. Pour over the baked chicken or serve separately!.
Microwave Method: Place all the ingredients in a 1-quart microwave-safe dish!. Microwave on high for 2 minutes!. Stir and microwave 1 more minute!.
Conventional Method: Place all the ingredients in a medium saucepan!. Bring to a boil over medium-high heat, stirring occasionally!.Www@FoodAQ@Com
Just stub chicken breast strips for the pork in this recipe!.
Sweet and Sour Pork
1 pound pork rib chops
2 Tbsp!. ground ginger (or fresh)
? cup soy sauce
1/2 cup all purpose flour
? cup corn starch, divided
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
1 red bellpepper, sliced
1 green bellpepper, sliced
1 small onion, cut into large chunks
1 can pineapple chunks, drained & reserve juice!.
4 cups oil
Cut meat into the size of small mushrooms!. Marinate the meat with ginger, soy sauce, salt, for 15 to 20 minutes!. Mix the flour and ? cup corn starch together then toss with the pork!. Let every piece of pork is coated by the flour!. Put the wok on high heat, pour oil in and heat until it's half warm!. Put the pork in one by one; fry until a crust forms!. Switch to medium heat, cover the wok and fry until the crust is golden brown!. Take the meat out and drain the oil!. Leave about two tablespoons of oil in the wok!. Put the vinegar and sugar in the wok; stir slowly until the sugar melt!. Add sliced bellpeppers, onion, and pineapple chunks; stir!. Mix ? cup cornstarch w/ pineapple juice, add to wok and stir well!. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce!.Www@FoodAQ@Com
Sweet and Sour Pork
1 pound pork rib chops
2 Tbsp!. ground ginger (or fresh)
? cup soy sauce
1/2 cup all purpose flour
? cup corn starch, divided
2 tablespoons soy sauce
1/2 cup rice vinegar
1/2 cup sugar
1 red bellpepper, sliced
1 green bellpepper, sliced
1 small onion, cut into large chunks
1 can pineapple chunks, drained & reserve juice!.
4 cups oil
Cut meat into the size of small mushrooms!. Marinate the meat with ginger, soy sauce, salt, for 15 to 20 minutes!. Mix the flour and ? cup corn starch together then toss with the pork!. Let every piece of pork is coated by the flour!. Put the wok on high heat, pour oil in and heat until it's half warm!. Put the pork in one by one; fry until a crust forms!. Switch to medium heat, cover the wok and fry until the crust is golden brown!. Take the meat out and drain the oil!. Leave about two tablespoons of oil in the wok!. Put the vinegar and sugar in the wok; stir slowly until the sugar melt!. Add sliced bellpeppers, onion, and pineapple chunks; stir!. Mix ? cup cornstarch w/ pineapple juice, add to wok and stir well!. Switch to high heat, put the meat in and stir quickly so that all the pork chops are covered by the sweet and sour sauce!.Www@FoodAQ@Com