How do you make a simple sweet and sour chicken???!
How do you make a simple sweet and sour chicken???
i love sweet and sour chicken and i just want to learn how to make it so i won't have to go to the mall to get some. thanx
Answers:
STIR FRY SWEET & SOUR CHICKEN
3 boneless skinless chicken breast
sesame seeds (optional)
1 green bell pepper (julienned)
1 clove of garlic (chopped)
2 1/2 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. Serves 2-3.
Source(s):
I hope this helps. Enjoy~
Sweet and Sour Chicken
Ingredients
1 lb. Pork, 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 pork cubes in flour mixture. Deep fry pork at 375 for 6 to 8 minutes until done. Remove pork 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 pork or chicken.
This healthy and colorful recipe will please everyone at dinnertime - even the kids. Slices of chicken (or pork) are cooked in a special Thai-style sweet and sour sauce that's tangy-delicious. Add shiitake mushrooms and bok choy, plus fresh vegetables such as bell peppers and tomatoes plus fresh coriander, and you've got a low-fat, one-dish meal that also makes a great party or potluck dish.
INGREDIENTS:
3-4 boneless chicken breasts or 6-8 thighs, OR the equivalent of pork
4 Tbsp. soy sauce or tamari
1 tsp. arrowroot or cornstarch powder
1 red bell pepper, chopped into bite-size pieces
1 green bell pepper, chopped into bite-size pieces
4-6 fresh shiitake mushrooms, sliced
4 small "heads" boy choy, or the equivalent of 1 cup chinese cabbage, roughly chopped
5 green onions, cut into 2-3 inch lengths
canola oil for frying (or other vegetable oil)
handful of fresh coriander (for garnish)
SAUCE:
1 stalk lemongrass, cut into 3-inch lengths (for complete instructions, see link below)
3 Tbsp. fish sauce
2 Tbsp. tomato ketchup (or substitute tomato paste)
1/2 cup water
1 tsp. chilli sauce (or 1 fresh red chilli, minced) - omit or reduce to half if cooking for children
1 Tbsp. rice vinegar
3 Tbsp. brown sugar
1 thumb-size piece galangal (or ginger), grated
3 cloves garlic, minced
1 Tbsp. soy sauce
2 kaffir lime leaves, fresh, dried, or frozen (available at your local Asian grocery store)
1 heaping tsp. arrowroot powder (or cornstarch) dissolved in 3 Tbsp. water
PREPARATION:
First, mix soy sauce with arrowroot or cornstarch powder - this is your marinade. Cut meat into bite-size slices and mix with the marinade. Allow to sit (stirring occasionally) while you prepare the sauce and vegetables.
Using a sharp knife, make superficial cuts along the lengths of lemongrass. Then gently bend these pieces to "bruise" the lemongrass (this releases the flavor and fragrance). Place these small stalks in a mixing bowl or pot. Note: For complete instructions on how to buy and cook with lemongrass, see: All About Lemongrass: Your Guide to Buying, Preparing, and Cooking with Lemongrass
Add all other sauce ingredients to the bowl/pot except the arrowroot (or cornstarch) powder. Stir well. Now prepare all your vegetables for stir-frying.
Place 2 Tbsp. oil in a wok or large frying pan over medium to high heat. Add the chicken or pork (together with its marinade). Stir-fry 1-2 minutes, or until meat is firm (You may need to add 1 or 2 Tbsp. water to the wok/pan if it turns dry).
Add the sauce with the lemongrass to the meat, stirring well. Bring to a boil, then lower to medium heat and cover, simmering for 5 minutes.
Add the mushrooms and green onion. Continue cooking for another 5 minutes.
Add the bell peppers and continue cooking another 3 minutes. Finally, add the bok choy or chinese cabbage, stirring it in. Cook another 1-2 minutes, or until the boy choy or cabbage is tender.
Add the arrowroot/cornstarch (dissolved in water). Stir well. Turn down the heat to low. As the sauce in the dish thickens, do a taste test. (If not salty enough, add a little more fish sauce. If too salty, add a squeeze of lime juice. If not spicy enough, add a little more chilli sauce or fresh chilli. If not sweet enough, add a little more brown sugar. If too sweet, add a little more rice vinegar or some lime juice.)
Sprinkle with fresh coriander and serve immediately with plenty of Thai jasmine-scented rice. Note: do not try to eat the lemongrass or kaffir lime leaves.
Leftovers: this dish makes for great leftovers. Keep covered in the refrigerator for up to 1 week, or freeze in a casserole dish and then pop in the oven when you need a quick dinner.
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.
Simplest way - get some Kraft sweet and sour sauce. It's not as good as what you'd get in a restaurant, but it works. Then cook some chicken on the stove and put over rice. If you really wanna get fancy, buy some extra pineapple and cook it with the chicken before you mix it with the sauce.
1 cup vinegar
1cup sugar
1/2 cup pineapple juice frozen concentrate
1/2 cup ketchup
4 t. soy sauce
1 t. garlic powder
2 1/2 t. cornstarch
1/4 cup water
add all but cornstarch and water add cook to boiling
mix cornstarch and water together then add to boiling mixture(not all at once) and cook to desired thickness. add a few drops of red food coloring if desired.
yums!
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. Makes 4 servings.