SWEET AND SOUR CHICKEN WITH RICE RECIPES

Name: Sweet and Sour Chicken
Cook time: 30 min
Total time: 30 min
Yield: 2 to 4 servings
Cuisine: asian
Ingredients: 2 tablespoons vegetable oil; 2 boneless chicken breasts, sliced into strips; Salt and pepper; 1/2 cup chopped red bell pepper; 1/2 cup chopped green bell pepper; 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice; 3 tablespoons light brown sugar; 3 tablespoons rice wine vinegar; 1/4 cup chicken broth; 4 teaspoons cornstarch, mixed with 4 teaspoons water; Cooked rice, for serving

SWEET AND SOUR CHICKEN RECIPE | FOOD NETWORK KITCHEN ...

Sweet and Sour Chicken Recipe | Food Network Kitchen ... image

Instead of deep-frying chunks of chicken, this streamlined take on an American Chinese restaurant favorite opts for stir-frying it. Sweetness comes from pineapple chunks and juice, plus a touch of brown sugar, while rice wine vinegar delivers that pleasing sour punch.

Provided by Food Network Kitchen

Categories main-dish

Total Time 30 minutes

Cook Time 30 minutes

Yield 2 to 4 servings

Number Of Ingredients 11

Ingredients

2 tablespoons vegetable oil
2 boneless chicken breasts, sliced into strips
Salt and pepper
1/2 cup chopped red bell pepper
1/2 cup chopped green bell pepper
1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
3 tablespoons light brown sugar
3 tablespoons rice wine vinegar
1/4 cup chicken broth
4 teaspoons cornstarch, mixed with 4 teaspoons water
Cooked rice, for serving

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.

SWEET & SOUR CHICKEN RECIPE | BBC GOOD FOOD

Sweet & sour chicken recipe | BBC Good Food image

Try an authentic version of this classic Chinese takeaway dish, with natural sweetness and a warm chilli flavour to spice things up

Provided by John Torode

Categories Dinner, Starter

Total Time 1 hours 5 minutes

Prep Time 20 minutes

Cook Time 45 minutes

Yield 4

Number Of Ingredients 13

Ingredients

sunflower or vegetable oil , for frying
100ml soda water , chilled
140g self-raising flour
25g cornflour
4 skinless, boneless chicken breasts , cut into chunks
spring onions , finely shredded, to serve
1 red pepper , deseeded and chopped into chunks
3 red chillies , 1 cut into chunks, 2 halved and deseeded
425g can pineapple chunks, drained and juice reserved
4 star anise
50g tamarind paste
100g caster sugar
100ml rice wine vinegar or Chinese vinegar

Steps:

For the sauce, put the red pepper, chunks of chilli and pineapple juice in a pan and bring to the boil. Cover and cook for 10 mins, then purée in a food processor. Return to the pan with the pineapple chunks, chilli halves, star anise, tamarind, sugar and vinegar. Gently simmer for 20-30 mins until reduced and sticky. Keep warm, or reheat to serve.
Fill a large pan 1cm deep with oil and heat until shimmering. Whisk the soda water and 100ml cold water into the self-raising flour with a little salt. Tip the cornflour onto a plate, line a tray with kitchen paper and turn on the oven to low.
Stir the batter well. Dust the chicken with cornflour, then dip into the batter. One at a time, lower into the hot oil (about 5-6 every batch). Turn up the heat to keep the chicken frying, if needed, and cook for 5-6 mins, turning once. When cooked, drain on the tray, and keep warm in the oven. Repeat with the remaining chicken. Stack onto a plate with the warm sauce on the side, and scatter with shredded spring onions.

Nutrition Facts : Calories 654 calories, FatContent 20 grams fat, SaturatedFatContent 3 grams saturated fat, CarbohydrateContent 82 grams carbohydrates, SugarContent 50 grams sugar, FiberContent 2 grams fiber, ProteinContent 38 grams protein, SodiumContent 0.57 milligram of sodium

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