WOK SWEET AND SOUR CHICKEN RECIPES

SWEET AND SOUR CHICKEN III RECIPE | ALLRECIPES

Sweet and Sour Chicken III Recipe | Allrecipes image

This version of the Asian-style favorite includes carrots, bell pepper, garlic and pineapple. The requisite soy sauce and vinegar add the sour to the sweet, and voila! Serve over hot cooked rice, if desired.

Provided by VINEYIS

Categories World Cuisine Asian

Total Time 20 minutes

Prep Time 10 minutes

Cook Time 10 minutes

Yield 4 servings

Number Of Ingredients 12

Ingredients

1 pound skinless, boneless chicken breast meat - cubed
2 tablespoons vegetable oil
½ cup sliced green bell pepper
½ cup sliced red bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon cornstarch
¼ cup low sodium soy sauce
1 (8 ounce) can pineapple chunks, juice reserved
1 tablespoon vinegar
1 tablespoon brown sugar
½ teaspoon ground ginger

Steps:

Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Nutrition Facts : Calories 259.1 calories, CarbohydrateContent 19.9 g, CholesterolContent 58.5 mg, FatContent 9.4 g, FiberContent 1.9 g, ProteinContent 23.7 g, SaturatedFatContent 1.6 g, SodiumContent 603 mg, SugarContent 13.9 g

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

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