SWEET SOUR CHICKEN STIR FRY RECIPES

Name: Sweet and Sour Chicken Stir-Fry
Prep time: 30 min
Total time: 30 min
Yield: 6
Cuisine: Asian
Ingredients: 1 cup Original Bisquick™ mix; 1/2 teaspoon pepper; 2 eggs; 1 lb boneless skinless chicken breasts, cut into cubes; 1/4 cup vegetable oil; 3 medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups); 1 medium green bell pepper, cut into strips (1 cup); 1 small onion, thinly sliced, separated into rings (1/3 cup); 1 can (20 oz) pineapple chunks, drained; 1/2 cup sweet-and-sour sauce; Cooked rice, if desired

SWEET AND SOUR CHICKEN STIR-FRY RECIPE - BETTYCROCKER.COM

Sweet and Sour Chicken Stir-Fry Recipe - BettyCrocker.com image

Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.

Provided by Betty Crocker Kitchens

Total Time 30 minutes

Prep Time 30 minutes

Yield 6

Number Of Ingredients 11

Ingredients

1 cup Original Bisquick™ mix
1/2 teaspoon pepper
2 eggs
1 lb boneless skinless chicken breasts, cut into cubes
1/4 cup vegetable oil
3 medium carrots, cut diagonally into 1/4-inch slices (1 1/2 cups)
1 medium green bell pepper, cut into strips (1 cup)
1 small onion, thinly sliced, separated into rings (1/3 cup)
1 can (20 oz) pineapple chunks, drained
1/2 cup sweet-and-sour sauce
Cooked rice, if desired

Steps:

In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

Nutrition Facts : Calories 380 , CarbohydrateContent 35 g, CholesterolContent 115 mg, FatContent 2 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 3 1/2 g, ServingSize 1 Serving, SodiumContent 410 mg, SugarContent 19 g, TransFatContent 1 g

SWEET AND SOUR CHICKEN I RECIPE | ALLRECIPES

Sweet and Sour Chicken I Recipe | Allrecipes image

Pan fried chicken cubes served with a sweet and sour sauce.

Provided by LINDAHU

Categories Chinese Recipes

Total Time 1 hours 0 minutes

Prep Time 30 minutes

Cook Time 20 minutes

Yield 8 servings

Number Of Ingredients 16

Ingredients

1 (8 ounce) can pineapple chunks, drained (juice reserved)
¼ cup cornstarch
1 ¾ cups water, divided
¾ cup white sugar
½ cup distilled white vinegar
2 drops orange food color
8 skinless, boneless chicken breast halves - cut into 1 inch cubes
2 ¼ cups self-rising flour
2 tablespoons vegetable oil
2 tablespoons cornstarch
½ teaspoon salt
¼ teaspoon ground white pepper
1 egg
1 ½ cups water
1 quart vegetable oil for frying
2 green bell pepper, cut into 1 inch pieces

Steps:

In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

Nutrition Facts : Calories 639.3 calories, CarbohydrateContent 56.2 g, CholesterolContent 160.1 mg, FatContent 18.4 g, FiberContent 1.8 g, ProteinContent 59.2 g, SaturatedFatContent 2.9 g, SodiumContent 758.6 mg, SugarContent 23.6 g

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