THAI SWEET AND SOUR STIR FRY RECIPES

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THAI CHICKEN AND PINEAPPLE STIR FRY - SKINNYTASTE



Thai Chicken and Pineapple Stir Fry - Skinnytaste image

This Thai-inspired stir fry made with colorful bell peppers, fresh pineapple, and chicken has a wonderful savory, sweet, and spicy flavor.

Provided by Gina

Categories     Dinner

Prep Time 10 minutes

Cook Time 15 minutes

Yield 4

Number Of Ingredients 11

1 lb boneless skinless chicken breast (cut into 1-inch cubes)
1 tbsp fish sauce
2 tbsp cornstarch
1 tbsp oil (divided)
1 tsp minced garlic
1 tsp minced ginger
2 cups cubed assorted colors bell peppers (1/2-inch cubes)
1 red chili pepper (chopped (optional or to taste))
1 cup fresh pineapple chunks
1/3 cup Thai sweet chili sauce
cilantro leaves (for garnish)

Steps:

  • Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.
  • Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat.
  • Add garlic and ginger; stir fry 30 seconds.
  • Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
  • Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through.
  • Return bell pepper mixture to skillet; stir fry until well blended.
  • Garnish with cilantro.

Nutrition Facts : ServingSize 1 1/4 cups, Calories 276 kcal, CarbohydrateContent 22 g, ProteinContent 27 g, FatContent 7 g, SaturatedFatContent 1 g, CholesterolContent 83 mg, SodiumContent 593 mg, FiberContent 1 g, SugarContent 14 g

THAI RECIPES - BBC GOOD FOOD



Thai recipes - BBC Good Food image

Sweet and sour Thai curries, noodles and rice.

Provided by Good Food team

Number Of Ingredients 1

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EASY SWEET AND SOUR PORK RECIPE: HOW TO MAKE IT
This is a quick-and-easy recipe - and it comes in mighty handy at the end of a busy work day! I enjoy collecting cookbooks and am always looking for new ideas. I found this one in a magazine, and my family really liked it.
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  • Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.
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We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
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Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 427 calories per serving
  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
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SWEET & SOUR CHICKEN - MARION'S KITCHEN
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.
From marionskitchen.com
  • 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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From tasteofhome.com
Total Time 30 minutes
Category Dinner
Calories per serving
  • Combine 3 tablespoons reserved pineapple juice with water, cornstarch, soy sauce, vinegar and pepper flakes. Set aside. , In a skillet or wok, heat oil on high. Stir-fry pork until it is no longer pink. Add garlic and ginger; cook 1 minute. Add carrots and onion; continue to stir-fry until tender, about 3 minutes. Add pepper, snow peas, pineapple and soy sauce mixture that has been stirred. Cook until sauce thickens. Serve immediately.
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We love how the snappy veggies and pineapple make this stir-fry taste fresh and bright. Add brown sugar and you get a sweet-and-sour dish that’s packed with flavor. —DeEtta Rasmussen, Fort Madison, Iowa
From tasteofhome.com
Reviews 4.5
Total Time 30 minutes
Category Dinner
Calories 427 calories per serving
  • Drain pineapple, reserving juice; set pineapple aside. In a small bowl, mix pineapple juice, cornstarch and ginger until smooth. Stir in broth, brown sugar, soy sauce and molasses., In a large resealable plastic bag, combine flour and seasonings. Add chicken, a few pieces at a time; close bag and shake to coat., In a large skillet, heat 4 tablespoons oil over medium heat. Add chicken; cook and stir until no longer pink. Remove from pan; discard cooking juices., Stir-fry vegetables in remaining oil until crisp-tender. Stir cornstarch mixture and add to pan. Bring to a boil; cook and stir 1-2 minutes or until sauce is thickened. Return chicken to pan. Add reserved pineapple; heat through. Serve with rice.
See details


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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.
From marionskitchen.com
  • 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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