ALL RECIPES SWEET AND SOUR CHICKEN RECIPES

CHINESE SWEET AND SOUR CHICKEN RECIPE | ALLRECIPES

Chinese Sweet and Sour Chicken Recipe | Allrecipes image

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 Asian Recipes

Total Time 1 hours 50 minutes

Prep Time 10 minutes

Cook Time 40 minutes

Yield 4 servings

Number Of Ingredients 9

Ingredients

½ cup soy sauce
½ cup white sugar
¼ cup vinegar
1 tablespoon cornstarch
1 tablespoon cold water
1 ½ teaspoons chopped fresh ginger
1 clove garlic, crushed
¼ teaspoon black pepper
4 skinless, boneless chicken breast halves

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, CarbohydrateContent 29.7 g, CholesterolContent 65.8 mg, FatContent 1.4 g, FiberContent 0.3 g, ProteinContent 28.3 g, SaturatedFatContent 0.4 g, SodiumContent 1878.2 mg, SugarContent 25.5 g

SLOW COOKER SWEET-AND-SOUR CHICKEN RECIPE | COOKING LIGHT

Slow Cooker Sweet-and-Sour Chicken Recipe | Cooking Light image

This may be our easiest slow cooker recipe yet. There’s no browning in the skillet, no last-minute stovetop sauce—all the magic happens right in the slow cooker. Craving crunch? Serve it as a wrap in the cabbage of your choice.

Provided by Adam Dolge

Total Time 8 hours 0 minutes

Yield Serves 6 (serving size: about 1 1/3 cups chicken mixture and 1/2 cup rice)

Number Of Ingredients 14

Ingredients

1 ¼ pounds boneless, skinless chicken thighs
2 cups chopped red bell pepper
1 ½ cups unsalted chicken stock
1 cup chopped yellow onion
1 cup thinly sliced carrots
¼ cup lower-sodium soy sauce
2 tablespoons lower-sodium Worcestershire sauce
1 tablespoon sambal oelek (ground fresh chile paste)
¾ cup unsalted ketchup, divided
¼ cup pineapple juice
2 tablespoons cornstarch
3 cups cooked brown rice
1 ½ teaspoons sesame seeds
1 ½ teaspoons sliced scallions

Steps:

Add chicken, bell pepper, chicken stock, onion, carrots, soy sauce, Worcestershire sauce, sambal oelek, and 1/2 cup ketchup to a 6-quart slow cooker. Cover and cook on low until chicken shreds easily with a fork, about 7 hours. Remove chicken from slow cooker. Shred chicken, and cover to keep warm.
Whisk together pineapple juice and cornstarch in a small bowl. Increase slow cooker heat to high; slowly stir in pineapple juice mixture and remaining 1/4 cup ketchup. Cook, uncovered, until sauce is thick enough to coat the back of a spoon, about 30 minutes. Stir in chicken. Serve over rice, and sprinkle with sesame seeds and scallions.

Nutrition Facts : Calories 357 calories, CarbohydrateContent 52 g, FatContent 5 g, FiberContent 4 g, ProteinContent 24 g, SaturatedFatContent 1 g, SodiumContent 628 mg, SugarContent 14 g

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