PF CHANG'S SWEET AND SOUR CHICKEN RECIPES

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SWEET AND SOUR CHICKEN STIR FRY | P.F. CHANG’S HOME MENU



Sweet and Sour Chicken Stir Fry | P.F. Chang’s Home Menu image

Chicken stir fried with bell peppers, onion, pineapple and mango and glazed with P.F. Chang’s® Home Menu Mango Sweet and Sour Sauce for an easy update on the takeout classic

Provided by P.F. Chang’s Home Menu

Total Time 30 minutes

Prep Time 30 minutes

Yield 30

Number Of Ingredients 12

2 tablespoons vegetable oil
1 pound boneless skinless chicken breasts, cut into bite-sized pieces
1/4 teaspoon kosher salt
1/8 teaspoon freshly cracked black pepper
2 teaspoons minced fresh garlic
1 cup chopped red bell pepper
1 cup chopped green bell pepper
1/2 cup chopped yellow onion
1 cup diced fresh pineapple
1 medium mango, peeled and diced
3/4 cup P.F. Chang's® Home Menu Mango Sweet & Sour Sauce
2 tablespoons chopped green onions

Steps:

  • Heat 1 tablespoon vegetable oil in large skillet over medium-high heat. Add chicken to skillet, season with salt and pepper and cook until no longer pink, about 4 minutes. Add garlic during last 30 seconds of cooking. Transfer to a clean bowl.
  • Add the remaining tablespoon of oil to skillet. Add bell peppers and onion and cook until lightly browned, about 3 minutes.
  • Add chicken back to skillet, leaving any accumulated liquid in bowl behind. Add pineapple, mango and Sweet and Sour Sauce to the skillet, cook until sauce is thickened, about 1 minute. Remove from heat, stir in green onions and serve.

SWEET & SOUR CHICKEN - MARION'S KITCHEN



Sweet & Sour Chicken - Marion's Kitchen image

Sweet and sour chicken is a classic, but Marion’s version is lighter, fresher and super awesome! Simmer up the sticky sweet and sour sauce, then coat the chicken in flour and deep-fry for a light crunch – not a really heavy batter. Fresh tomato and onion complete this tasty dish.

Provided by MARIONSKITCHEN.COM

Yield 4

Number Of Ingredients 17

500g (1 lb) chicken thigh fillets, cut into roughly 3cm cubes
1 Tbsp light soy sauce
1 garlic clove, finely chopped
½ tsp ground white pepper
½ cup plain flour
vegetable oil for shallow frying, plus 1 tbsp
1 onion, cut into wedges
1 tomato, cut into wedges
3 spring onions (scallions), trimmed, green and white parts cut into 3cm batons
Sweet & Sour Sauce:
½ cup brown sugar
2 tbsp tomato ketchup
1 tbsp light soy sauce
3 tbsp white vinegar
1/3 cup pineapple juice
¼ tsp Chinese five spice
2 tsp cornflour

Steps:

  • For the sweet & sour sauce, place brown sugar, tomato ketchup, soy sauce, vinegar, pineapple juice and Chinese five spice in a saucepan over medium-high heat. Simmer for a few minutes until sugar dissolves. In a small bowl, combine cornflour with 2 tablespoons of water. Add the cornflour mixture to the sauce and simmer for a further 2 minutes to thicken. Remove from heat and set aside. ? In a large bowl toss chicken with soy sauce, garlic and pepper until well combined. ? Place flour in a large bowl. Add the chicken and toss until each piece is lightly coated with flour. ? Pour about a 3 cm (1 inch) depth of oil into a large non-stick frying pan over high heat. When the oil is hot (a piece of chicken should start sizzling immediately when placed into the oil) cook chicken in batches for 2-3 minutes each side or until golden brown and cooked through. Drain on paper towel. Heat the remaining 1 tablespoon of oil in a clean frying pan or wok. Add the onion and stir-fry until just starting to turn golden. Add the tomato and stir-fry for another 30 seconds. Add the chicken and the sweet and sour sauce and stir-fry until well combined. Toss through the spring onions. Remove from heat and serve.

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