One Pan Sweet Sour Chicken W Rice Food

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SHEET PAN SWEET AND SOUR CHICKEN



Sheet Pan Sweet and Sour Chicken image

Inspired by the flavors of our favorite Asian takeout, here's a recipe that uses canned pineapple tidbits, with the usual veggies. In order to make it sheet-pan friendly, the chicken is not breaded or fried. Add as much of the delicious sauce as you like, and if there is any left, store the sauce in the fridge in a sealed container, up to one week. It's also a great dipping sauce for Asian-style appetizers. Serve over hot steamed rice.

Provided by Bibi

Categories     World Cuisine Recipes     Asian

Time 55m

Yield 4

Number Of Ingredients 17

2 (8 ounce) cans pineapple tidbits in juice
1 red bell pepper, seeded and cut into 1-inch pieces
1 green bell pepper, seeded and cut into 1-inch pieces
1 carrot, peeled and sliced diagonally
½ red onion, cut into 1-inch pieces
3 tablespoons avocado oil
salt and ground black pepper to taste
1 ½ pounds skinless, boneless chicken breast, cut into 1-inch pieces
water as needed
2 tablespoons cornstarch
½ cup light brown sugar
⅓ cup rice vinegar
3 tablespoons ketchup
3 tablespoons soy sauce
1 tablespoon chile-garlic sauce
1 tablespoon ginger-garlic paste
⅛ teaspoon ground white pepper

Steps:

  • Preheat the oven to 425 degrees F (220 degrees C).
  • Drain pineapple tidbits and place juice into a 1-cup liquid measure. Place drained pineapple in a large mixing bowl; set aside.
  • Add bell peppers, carrot, and onion to the pineapple tidbits. Pour 2 tablespoons avocado oil over top and sprinkle with salt and pepper. Stir until coated with oil and seasoning, then spread in a single layer on a sheet pan. Place chicken into the same bowl, drizzle with remaining 1 tablespoon oil, and season with salt and pepper. Toss to coat and nestle chicken pieces on the sheet pan between the pineapple and vegetable pieces.
  • Bake in the preheated oven until vegetables are tender and chicken is cooked through, about 25 minutes.
  • Meanwhile, add enough water to the reserved pineapple juice to make 1 cup liquid. Transfer 3 tablespoons of the liquid to a small bowl and add cornstarch. Stir with a fork or whisk until smooth.
  • Pour remaining liquid into a saucepan with brown sugar, rice vinegar, ketchup, soy sauce, chile-garlic sauce, ginger-garlic paste, and white pepper. Bring to a boil, stirring occasionally, over medium-high heat. Slowly add cornstarch mixture, whisking briskly. Return to a boil and allow to thicken, whisking constantly, about 1 minute.
  • Drizzle chicken, pineapple, and vegetables with sauce to serve.

Nutrition Facts : Calories 523.5 calories, Carbohydrate 58.6 g, Cholesterol 96.9 mg, Fat 14.9 g, Fiber 3 g, Protein 37.7 g, SaturatedFat 2.4 g, Sodium 1236.2 mg, Sugar 49 g

SWEET-AND-SOUR CHICKEN WITH RICE



Sweet-and-Sour Chicken with Rice image

"When a restricted diet became a necessity for me, I didn't want to give up my sweet-and-sour chicken, so I revamped my old recipe," relates Eva Marie Collins of Bolivar, Missouri.

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 16

1/2 pound boneless skinless chicken breasts, cut into strips
1 medium carrot, sliced
1/4 cup chopped onion
1-1/2 teaspoons canola oil
1 small zucchini, sliced
1 cup snow peas, thawed
1/2 medium sweet red or green pepper, cut into strips
3 tablespoons sugar
2 tablespoons cornstarch
1/8 teaspoon pepper
1 can (6 ounces) pineapple juice
3 tablespoons ketchup
2 tablespoons lemon juice
2 tablespoons reduced-sodium soy sauce
1 can (8 ounces) unsweetened pineapple chunks, drained
2 cups hot cooked rice

Steps:

  • In a nonstick skillet, cook the chicken, carrot and onion in oil until chicken is no longer pink. Add the zucchini, peas and red pepper; cook and stir until vegetables are crisp-tender. , In a small bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken mixture. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with rice.

Nutrition Facts : Calories 307 calories, Fat 3g fat (0 saturated fat), Cholesterol 33mg cholesterol, Sodium 400mg sodium, Carbohydrate 52g carbohydrate (0 sugars, Fiber 4g fiber), Protein 18g protein. Diabetic Exchanges

SWEET-AND-SOUR POPCORN CHICKEN



Sweet-and-Sour Popcorn Chicken image

This sweet and sour chicken dish is one you'll find yourself returning to again and again. Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous recipe. And what a great way to dress up frozen chicken nuggets! -Amy Corlew-Sherlock, Lapeer, Michigan

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1 package (12 ounces) frozen popcorn chicken
1 tablespoon canola oil
1 medium green pepper, cut into 1-inch pieces
1 small onion, thinly sliced
1 can (20 ounces) unsweetened pineapple chunks
3 tablespoons white vinegar
2 tablespoons soy sauce
2 tablespoons ketchup
1/3 cup packed brown sugar
2 tablespoons cornstarch
Hot cooked rice, optional
Optional toppings: green onions and sesame seeds

Steps:

  • Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup. , In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.

Nutrition Facts : Calories 441 calories, Fat 15g fat (2g saturated fat), Cholesterol 26mg cholesterol, Sodium 1143mg sodium, Carbohydrate 65g carbohydrate (41g sugars, Fiber 3g fiber), Protein 12g protein.

PAN-FRIED SWEET AND SOUR CHICKEN



Pan-Fried Sweet and Sour Chicken image

Our quick, panfried version of classic Chinese-American dish can be cooked in 22 minutes or less. You can make it with chicken breasts or thighs.

Provided by Rhoda Boone

Categories     22-Minute Meals     Takeout at Home     Chicken     Dinner     Pineapple     Bell Pepper     Kid-Friendly     Small Plates

Yield 4 servings

Number Of Ingredients 16

6 tablespoons cornstarch
1/2 teaspoon freshly ground black pepper
1 3/4 teaspoons kosher salt, divided
2 pounds boneless, skinless chicken breasts and/or thighs
4 tablespoons vegetable oil, divided
1/2 cup apple cider vinegar
1/4 cup honey
1 cup canned pineapple chunks plus 1/4 cup pineapple juice
3 tablespoons ketchup
2 tablespoons low-sodium soy sauce or tamari
2 teaspoons light brown sugar
1 large garlic clove, finely grated
1/2 medium onion, thinly sliced
1 medium green or red bell pepper, seeds and ribs removed, sliced into 1" pieces
1 scallion, thinly sliced
Cooked white or brown rice (for serving)

Steps:

  • Whisk cornstarch, pepper, and 1 1/2 tsp. salt in a large bowl. Pat chicken dry and cut into 1" chunks. Add to cornstarch mixture and toss to coat.
  • Heat 2 Tbsp. oil in a large nonstick skillet over high. Add half of chicken and cook, turning occasionally, until chicken is cooked through and a light brown crust forms, about 5 minutes.
  • Meanwhile, stir vinegar, honey, pineapple juice, ketchup, soy sauce, brown sugar, garlic, and remaining 1/4 tsp. salt in a medium bowl.
  • Transfer cooked chicken to a plate or bowl. Heat remaining 2 Tbsp. oil in skillet and cook remaining chicken, turning occasionally, 3 minutes. Add onion and pepper and cook, stirring occasionally, until vegetables are softened and chicken is cooked through, about 2 minutes more. Add sauce to skillet along with pineapple chunks and first batch of chicken. Toss well to coat in sauce and continue to cook until sauce is reduced and thickened, 1-2 minutes more.
  • Divide chicken mixture among plates and top with scallion. Serve with rice alongside.

ONE-POT CRISPY CHICKEN AND RICE



One-Pot Crispy Chicken and Rice image

This meal is so comforting and family friendly. My kids eat every morsel on their plates. This is also a super economical way to feed a family or a large crowd. Great served with green beans, broccoli, or a salad.

Provided by NicoleMcmom

Categories     Meat and Poultry Recipes     Chicken     Chicken Thigh Recipes

Yield 6

Number Of Ingredients 11

1 tablespoon olive oil
6 (4 ounce) bone-in, skin-on chicken thighs
1 ½ teaspoons kosher salt, divided
¾ teaspoon ground black pepper
1 tablespoon unsalted butter
⅔ cup finely chopped yellow onion
2 cloves garlic, minced
1 ½ cups uncooked long-grain rice
3 cups chicken stock, divided, or more to taste
1 tablespoon finely chopped flat-leaf parsley
1 medium lemon, cut into wedges

Steps:

  • Preheat the oven to 375 degrees F (190 degrees C).
  • Heat oil in large Dutch oven over medium-high heat. Sprinkle chicken thighs evenly with 1 teaspoon salt and 1/2 teaspoon pepper.
  • Place chicken skin-side down in the Dutch oven; cook undisturbed until golden crisp and easily released from the bottom, about 5 minutes. Flip chicken and cook for 3 minutes more. Transfer to a plate and set aside. Chicken will not be cooked through at this point.
  • Add butter to the drippings and melt. Add onion and cook, stirring often, until translucent, about 3 minutes. Add garlic; cook for 1 minute. Add rice; cook, stirring to coat grains in drippings and lightly toast, about 1 minute. Stir in 3 cups stock and remaining salt and pepper. Bring to a boil. Use a wooden spoon to scrape any browned bits from the bottom of the Dutch oven. Place the chicken thighs over the rice.
  • Bake in the preheated oven until all liquid has been absorbed and chicken is cooked through, 45 to 55 minutes. Add remaining stock if liquid is absorbed before rice and chicken are cooked through. Sprinkle with parsley and squeeze lemon juice over the top.

Nutrition Facts : Calories 412.7 calories, Carbohydrate 41.6 g, Cholesterol 76.5 mg, Fat 16.7 g, Fiber 1.8 g, Protein 23.3 g, SaturatedFat 5 g, Sodium 891.4 mg, Sugar 1.1 g

CHICKEN AND RICE SOUP



Chicken and Rice Soup image

Good for cooler weather meals and for any time you aren't feeling well.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Time 1h30m

Number Of Ingredients 11

1 whole chicken (3 to 4 pounds), skin removed
1 1/2 pounds (9 to 10 medium) carrots, peeled and halved crosswise
1 pound (5 to 6 medium) parsnips, peeled and halved crosswise
4 celery stalks, thinly sliced crosswise
2 large onions (about 1 pound), halved and sliced
2 bay leaves
2 garlic cloves, smashed
1 tablespoon whole peppercorns
Coarse salt
1 1/2 cups long-grain white rice
6 scallions, white and green parts separated and thinly sliced

Steps:

  • In a large soup pot, combine chicken, carrots, parsnips, celery, onions, bay leaves, garlic, peppercorns, and 1 teaspoon coarse salt. Add water to cover by 2 inches. Bring to a boil, reduce heat to medium. Simmer partly covered, occasionally skimming and discarding fat from surface, about 1 hour.
  • With a slotted spoon or tongs, remove chicken, carrots, and parsnips from pot; set aside. Pour remaining contents of pot through a fine-mesh sieve into another large pot; discard solids, and bring broth to a boil. Add rice and white part of scallions. Reduce heat to medium, and simmer, uncovered, until rice is tender, about 20 minutes.
  • Meanwhile, remove chicken from bones, and shred into bite-size pieces (discard any fatty or discolored parts). Cut carrots and parsnips into bite-size pieces. When rice is cooked, return chicken, carrots, and parsnips to broth in pot; add green part of scallions. Season generously with 5 to 6 teaspoons coarse salt.

SUPER SIMPLE SWEET AND SOUR CHICKEN WITH RICE



Super Simple Sweet and Sour Chicken With Rice image

This is my son Matthew's favorite dish, which he used to request on his birthday. I love the flavor and it is oh-so-simple! If you like, you can also cut the chicken into strips instead of leaving the breasts whole.

Provided by Hippie2MARS

Categories     Chicken Breast

Time 1h10m

Yield 6-8 serving(s)

Number Of Ingredients 7

4 -6 boneless skinless chicken breasts
1 (10 ounce) jar sweet and sour sauce
1 (15 ounce) can pineapple tidbits
1 large bell pepper, chunked (I use a mixture of red and green peppers)
1/2 medium onion, thinly sliced
1 (15 ounce) can chicken broth
1 1/2 cups uncooked rice

Steps:

  • Place uncooked rice in 9 x 13 glass baking dish.
  • Top with uncooked chicken breasts.
  • Drain juice from pineapple into a bowl. Add the sweet and sour sauce and chicken broth. Mix to lightly to blend.
  • Scatter peppers, onions and pineapple chunks over the chicken.
  • Pour sweet and sour mixture over all.
  • Cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove foil in last 15 minutes of cooking.

PRESSURE COOKER CHINESE TAKE-OUT SWEET 'N SOUR CHICKEN



Pressure Cooker Chinese Take-Out Sweet 'N Sour Chicken image

Pressure Cooker Chinese Take Out Sweet 'N Sour Chicken will cure your cravings for cheap Strip Mall $1.00 an item Chinese Food.

Provided by Jill Selkowitz

Categories     Dinner     Lunch     Main Course

Time 23m

Number Of Ingredients 16

2 pounds Chicken Breat (boneless/skinless)
1 cup Potato Starch ((or more if needed))
1/2 teaspoon Sea Salt
1/2 teaspoon Freshly Ground Black Pepper
1/16 teaspoon Chinese Five Spice (optional)
1/4 cup Vegetable Oil (or Olive Oil)
1/2 cup Fresh Water
2 large Eggs (optional)
3/4 cup White Sugar
1/2 cup Ketchup
3/4 cup Apple Cider Vinegar
1/4 cup Soy Sauce, Low Sodium
2 cloves Fresh Garlic (minced)
1/2 cup Fresh Water
See my Pressure Cooker Perfectly Cooked Pot Pot Rice recipe
Stainless Steel Long Legged Trivet

Steps:

  • Trim fat from chicken and cut into bite size pieces.
  • In a medium mixing bowl, add Potato Starch, Chinese Five Spice, Salt and Pepper and combine. Add Chicken to Potato Starch and coat well. Dip chicken into the egg mixture and set aside.
  • Select Saute, Browning or other button on your Pressure Cooker and allow pot to fully heat.
  • Add oil to the cooking pot. Using tongs, pick up Chicken pieces, shake off excess Egg and place into Pressure Cooker cooking pot, being careful not to crowd chicken. Sear Chicken on all sides and remove to a plate. Repeat, until all Chicken has been seared and puffy.
  • Add water and deglaze pot. Add in sauce and whisk together. Carefully place Chicken into sauce.
  • If making this a One Pot Meal, add the Prepared PIP Rice now.
  • Lock on lid and close Pressure Valve. Cook at High Pressure for 3 minutes. When Beep sounds, allow a 10 minute Natural Pressure Release.
  • Remove lid. (Remove Rice and cover tightly to allow the rice to finish cooking) Remove Chicken to a bowl. If desired, simmer sauce until thick.

SWEET AND SOUR CHICKEN



Sweet and Sour Chicken image

This Sweet and Sour Chicken recipe is restaurant delicious (or better!) but quick and easy to make at home! Plus, it's healthier than takeout with the options to either pan fry or bake PLUS it's stir-fried with veggies for a complete meal-in-one! To make this Chinese Sweet and Sour Chicken recipe, the bite-size chicken gets tossed in a simple breading then is baked or pan fried to crispy perfection then enveloped in the most intoxicating sweet and sour sauce ever! It's sticky, sweet and tangy infused with pineapple juice, sugar, red wine vinegar, ketchup, soy sauce, garlic and ginger. The layered complex flavors combined with the crispy, juicy chicken will have everyone combing back for seconds and thirds! Serve this Chinese Sweet and Sour Chicken recipe with rice or low carb cauliflower rice and you have an easy weeknight meal your whole family will beg you to make again and again!

Provided by Jen

Categories     Main Course

Time 40m

Number Of Ingredients 26

2 eggs
1 tablespoon cornstarch
1 tablespoon soy sauce
1 tablespoon toasted sesame oil
1 tablespoon Japanese rice wine
1 teaspoon baking soda
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch pieces
1/2 cup flour
1/2 cup cornstarch (replace with flour if baking)
1/2 teaspoon salt
1/4 tsp EACH ground ginger, garlic powder, pepper
Vegetable oil
3/4 cup granulated sugar
1/2 cup red wine vinegar
1/4 cup pineapple juice from pineapple tidbits can listed below
3 tablespoon ketchup
1 tablespoon reduced sodium soy sauce
1/2 teaspoon salt
1/4 teaspoon red pepper flakes
2 teaspoons cornstarch
3-4 garlic cloves (minced)
2 teaspoons freshly grated ginger
1/2 onion (chopped into 1-inch chunks)
1 15 oz. can pineapple tidbits in juice
1 green bell pepper (chopped into 1-inch chunks)
1 red bell pepper (chopped into 1-inch chunks)

Steps:

  • IF BAKING: Heat oven to 375 degrees F. Line a baking sheet with a nonstick mat or foil and lightly spray with cooking spray. Place baking sheet in the oven to heat up.
  • MARINATE CHICKEN. Whisk eggs in a large bowl then whisk in all remaining "marinade" ingredients. Stir in chicken and let marinate at room temperature while you prep the rest of the ingredients, preferable 20 minutes.
  • WHISK SAUCE. Whisk the sauce ingredients together in a small bowl, set aside.
  • BREAD CHICKEN. Add flour, cornstarch, and seasonings to a large freezer bag (or large bowl). Remove chicken from marinade with a slotted spoon, dab off excess egg with paper towels and add to breading. Toss chicken until well coated, pressing coating into chicken from outside the bag.
  • TO PAN FRY (See notes for more cooking options): Add enough vegetable oil to a large frying pan so it reaches 1/4-inch up the sides and heat over medium-high heat. Working in batches, shake off excess breading from chicken add to hot pan in a single layer and cook for about 4-6 minutes, or until cooked through, turning halfway through. Remove to a paper towel lined plate.
  • STIR FRY: Heat 1 tablespoon oil in a large skillet and heat over medium high heat. Add onions and 1 cup pineapple and stir fry for 2 minutes. Add bell peppers, ginger and garlic and stir fry for 1 minute.
  • ADD SAUCE. Stir sauce (to make sure cornstarch has not separated) and add to skillet. Simmer until thickened.
  • COMBINE. Add chicken and toss to coat. Serve immediately.

ONE PAN SWEET & SOUR CHICKEN W/ RICE



One Pan Sweet & Sour Chicken w/ Rice image

A very tasty (and not red!) sweet & sour chicken that's makes an easy all in one meal and is actually eaten by my picky daughter

Provided by Ann B

Categories     One Dish Meal

Time 50m

Yield 8-10 serving(s)

Number Of Ingredients 9

2 lbs boneless skinless chicken breasts, cut into small cubes
2 (13 1/2 ounce) cans pineapple tidbits, save juice (can also cut up pineapple pieces yourself)
1/2 cup white vinegar
3 teaspoons salt
1 teaspoon garlic
4 tablespoons sugar
5 cups Minute Rice
1 red pepper, chopped
1 yellow pepper, chopped

Steps:

  • Brown chicken in a bit of oil.
  • Drain and return to pan.
  • Drain pineapple tidbits, reserving liquid.
  • Add water to liquid to make five cups.
  • Add water/juice mixture to pan.
  • Add vinegar, salt, garlic, and sugar as well.
  • Stir and bring to a boil.
  • Reduce heat, cover& simmer over low heat for 15-20 minutes.
  • Remove cover, stir in rice.
  • Return cover and wait 5-10 minutes or until liquid is absorbed.
  • Stir in pineapple bits and chopped pepper.
  • Heat through and serve.
  • Can also add water chestnuts, bamboo, etc.
  • at end if desired.

Nutrition Facts : Calories 434.9, Fat 2.2, SaturatedFat 0.5, Cholesterol 65.8, Sodium 954.3, Carbohydrate 70, Fiber 3, Sugar 15.9, Protein 31.8

EASY SWEET AND SOUR CHICKEN



Easy Sweet and Sour Chicken image

Easy Sweet and Sour Chicken

Provided by Minute® Rice

Yield 4

Number Of Ingredients 7

1 tbsp canola oil
1 lb boneless, skinless chicken breast, cut into bite-size pieces
2 cups frozen stir-fry vegetables
1 can (8 oz) pineapple chunks in juice, undrained
1/2 cup sweet and sour sauce
1 cup water
2 cups Minute® White Rice or Minute® Brown Rice

Steps:

  • Short on time? There's no need to order takeout! Minute® Rice has you covered with this Easy Sweet and Sour Chicken recipe. This takeout style dish is sure to become everyone's favorite weekday meal! Step 1
  • Heat oil in a large, nonstick skillet on medium-high heat. Add chicken. Cook, stirring occasionally, for 3 to 5 minutes or until chicken is browned. Step 2
  • Add vegetables, pineapple chunks and their juice and the sweet and sour sauce to skillet. Stir in water. Bring mixture to a boil. Step 3
  • Stir in rice and cover. Reduce heat to medium-low and simmer for 5 minutes. Remove saucepan from heat. Let stand for 5 minutes or until almost all of the liquid is absorbed and rice is tender.

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Category Main Course


BAKED SWEET & SOUR CHICKEN W/ FRIED RICE - PERSNICKETY PLATES
Heat your 1/4 cup oil in a large skillet and cook your chicken until browned but not cooked through. Place the chicken in a 9×13 greased baking dish. Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken. Bake for one hour and during the baking process you will need to turn the chicken ...
From persnicketyplates.com
Reviews 3
Estimated Reading Time 1 min


SKILLET SWEET AND SOUR CHICKEN (WHOLE30) - THE REAL FOOD ...
Instructions. Place a large skillet over medium-high heat. While the skillet heats up, place chicken chunks in a bowl and toss with 1/2 Tbsp. arrowroot starch, salt, and pepper. When skillet is hot, add 1 Tbsp. oil and reduce heat slightly. …
From therealfooddietitians.com
5/5 (4)
Total Time 35 mins
Cuisine Whole30
Calories 297 per serving


ONE POT SWEET RICE AND CHICKEN - SWEET PILLAR FOOD
Add butter to pan and sauté chicken for 5-7 minutes until golden brown. Add onions, garlic, seasoning, raisins, and saffron. Mix together for several minutes. Add rice. Add broth and lemon zest. Bring to a boil. Lower heat & Cover for 15 minutes. Add 1 cup frozen veggies and water if needed.
From sweetpillarfood.com
Cuisine Mediterranean
Category Chicken, Chicken Dishes, Entree
Servings 4
Total Time 35 mins


BAKED SWEET AND SOUR CHICKEN – FIND ME ON YOUTUBE!!
Cut the chicken breasts into cubes. In a mixing bowl, combine salad dressing, preserves, onions, soy and ginger. Add in chicken breasts and stir well. Pour mixture into baking dish. Bake, uncovered, for 25 minutes. Take out and stir in drained pineapple and the green peppers. Stir and cook for an additional 15 to 20 mins. Serve over rice!
From southernfarmandkitchen.com
Estimated Reading Time 1 min


HEALTHY SWEET AND SOUR CHICKEN - KILLING THYME
Transfer the chicken to a bowl and add a drizzle of oil to the pan again if needed. Pop the vegetables into the pan and cook until they’ve softened—about 2 minutes. Bring the chicken back to the pan and cook for another minute. Stir in the sweet and sour sauce, tossing all of the ingredients to coat. Bring the sauce to a low simmer just to ...
From killingthyme.net
5/5 (1)
Category Main Course
Cuisine Chinese Take Out, Healthy
Calories 330 per serving


RECIPES > RICE > HOW TO MAKE SWEET & SOUR CHICKEN CROCK POT
Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in ...
From mobirecipe.com


SWEET AND SOUR CHICKEN BAKED IN ONE POT - ELECTRICAL ...
It’s a delicious sweet and sour chicken cooked in a pan. Do you like this old family favorite? OMG you will think this new way of cooking is a keeper There is a lot to love about this one pot chicken. It’s a real family favorite and one that everyone loves. This sweet and sour… Read More »Sweet and Sour Chicken baked in one pot
From dogrudansatiskanali.com


RECIPE: TASTY SWEET AND SOUR PORK IN ONE PAN - ALL-RECIPES
Sweet and Sour Pork is a flavorful one-pan meal made with snow peas. You can have Sweet and sour pork in one pan using 13 ingredients and 12 steps. Here is how you cook it. Ingredients of Sweet and sour pork in one pan. You need 1 1/2 pounds of pork loin cut into 1-2 inch cubes. You need 1/2 cup of cornstarch. It’s 1 of ⁄4 cup vegetable or ...
From all-recipes.co


SWEET-AND-SOUR CHICKEN AND RICE - GLUTEN FREE RECIPES
Sweet-and-Sour Chicken and Rice might be just the main course you are searching for. This recipe serves 8. Watching your figure? This gluten free recipe has 365 calories, 22g of protein, and 20g of fat per serving. This recipe covers 14% of your daily requirements of vitamins and minerals. Not A mixture of sweet-and-sour dressing, onion, pepper, and a handful of other …
From fooddiez.com


ONE-PAN SWEET AND SOUR CHICKEN RICE | SPEKKO RICE
Heat half of the oil in a frying pan. Add chicken and fry for 5-7 minutes or until golden brown. Remove from pan and keep warm. Heat remaining oil in the frying pan and add vegetables in batches. Stir-fry until the vegetables are tender, but still crunchy. Stir the pineapple into the mixture. Add the sauce and heat through.
From spekkorice.co.za


SWEET AND SOUR CHICKEN RECIPE AND RICE - THE WHOOT
Add the chicken to a separate bowl. Put the egg and corn starch in. Season it with some salt and pepper. Mix until the chicken is completely coated. Pour some oil into a walk or pan. you want enough to just cover the chicken. Heat it to 177 degrees C. or 350 F. Fry the chicken, in batches, until it’s golden brown.
From thewhoot.com


SWEET AND SOUR CHICKEN RECIPE RECIPE - BETTER HOMES AND ...
Method. Combine chicken, wine, zest, sesame oil and cornflour in a large bowl. Mix well. Set aside for 10 minutes. Meanwhile, boil juice in a wok on medium-high heat, until reduced by three-quarters, then remove from wok and reserve. Heat half of the canola oil in wok on high and fry onion, ginger, garlic, broccolini and carrot for 1-2 minutes ...
From bhg.com.au


SWEET AND SOUR CHICKEN WITH EGG FRIED RICE - ACELINE
For the rice, beat together the egg and sesame oil and put to one side. Heat the vegetable oil in a wok or large frying pan. When it’s shimmering and almost smoking, add the rice and stir-fry for about 3-4 minutes until completely heated through. Add the peas, spring onions and bean sprouts, if using. Stir-fry, turning the rice constantly around the pan, for about 3 minutes. …
From aceline.media


SHEET PAN SWEET & SOUR CHICKEN | COOKING PROFESSIONALLY
Preheat the oven to 400ºF. Step 2. Slice the onion, bell peppers, and chicken breasts into one-inch sections. Drain the pineapple well, reserving the juice. Mix and evenly spread the onion, bell pepper, chicken, and pineapple on a large sheet pan. If needed, use a second sheet pan to prevent the chicken and vegetables from piling atop each other.
From cookingprofessionally.com


SWEET & SOUR CHICKEN | RICE RECIPES | SUNRICE
Heat vegetable oil in a large non-stick frying pan over a medium/high heat. Add chicken, onion, carrot and capsicum. Cook, stirring occasionally for 7 minutes or until chicken is cooked through. Add pineapple and cooking sauce. Simmer 10 minutes. To cook the rice, simply massage the pouch to separate the grains and place in the microwave for the required time as indicated on …
From sunrice.com.au


SWEET AND SOUR SRIRACHA SAUCE - ALL INFORMATION ABOUT ...
3/4 cup sweet-and-sour sauce 3 tablespoons Sriracha sauce 2 green onions, sliced Steps 1 Heat oven to 400°F. Place wire cooling rack in 15x10x1-inch pan. 2 Cut each chicken wing at joints to make 3 pieces; discard tip. Cut off and discard any excess skin. 3 In large bowl, stir together sweet-and-sour sauce and Sriracha sauce.
From therecipes.info


TAMPA | SWEET & SOUR - CTO CHINESE FOOD
Order sweet & sour online from CTO Chinese Food - Tampa for delivery and takeout. The best Chinese in Tampa, FL. - Small: One pint of the entree, w/ White Rice Large: Approx. one quart of the entree, w/ White Rice Combo: Entree, Fried Rice or White Rice, Egg Roll
From ctochinesefood.com


INSTANT POT SWEET AND SOUR CHICKEN WITH RICE | RECIPE ...
May 26, 2018 - Instant Pot Sweet and Sour Chicken with Rice, is a a seriously easy, and seriously flavorful meal option, where the chicken is cooked in the same pot as the rice for a quick, low mess Chinese inspired dinner! Instant Pot Sweet and Sour Chicken with Rice ©Eazy Peazy Mealz by EazyPeazyMealz.com Pin it to yourContinue Rea…
From pinterest.com


SWEET AND SOUR CHICKEN (SLOW COOKER) RECIPE - FOOD NEWS
Tags: slow cooker, chicken, thighs, sweet and sour, carrots, pineapple, dinner, easy Servings - 6 Serving Size - 2/3 cups chicken mixture and 1/2 cup rice Points Plus per Serving - 9 Points+ Calories - 332, Total Fat - 3.4g, Carb. - 57g, Protein - 18.4g, Fiber - 1.8g (nutrition information from Cooking Light) Printable Recipe
From foodnewsnews.com


ONE-PAN SWEET & SOUR CHICKEN | RECIPE | RECIPES, CHICKEN ...
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From pinterest.ca


SWEET AND SOUR CHICKEN – PUT THE POT NOODLE DOWN
Put The Pot Noodle Down. Fuss-Free, Nutritious and Delicious Student Meals. Menu. About Me ; Sweet and Sour Chicken. This recipe is part of my Cheaper than a Ready Meal series. This recipe is a big, healthy bowl of happiness and sunshine. Sweet and sour chicken is one of the most popular ready meals, but I don’t think people realise how cheap …
From putthepotnoodledown.wordpress.com


SHEET PAN SWEET AND SOUR CHICKEN - COOKING RECIPES
Sheet Pan Sweet and Sour Chicken. Admin on October 21, 2021; 0. Likes!
From cookingrecipes.blog


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