Best Crock Pot Cantonese Sweet And Sour Chicken Recipes

SLOW COOKER CANTONESE SWEET AND SOUR CHICKEN

Steps:

• 1. Put the chicken,onion and peppers in the crockpot. I added my chicken frozen. Drain the can of pineapple. Set the pineapple chunks aside for later. Mix the juice with the rest of the ingredients and pour over the chicken. Cook on low for 7-9 hours or high for about 4-5 hours. A bit before serving add the pineapple chunks. Serve over rice.

CANTONESE SWEET AND SOUR CHICKEN

Steps:

• Cut chicken into 1-in pieces.
• Combine the next 4 ingredients, stir in chicken; let stand for 15 minutes.
• Meanwhile drain canned oranges and reserve 1/4 cup syrup.
• Blend syrup with sweet and sour sauce.
• Heat 1 tbsp oil in a hot wok or large skillet over med-high heat.
• Add chicken cubes and stir-fry 2 minutes; remove; set aside.
• Heat remaining oil in the same wok or frypan; add snow peas and stir-fry 1 minute.
• Add green onions and stir-fry 30 seconds.
• Add in chicken, almonds and sweet and sour mixture; cook stirring until all ingredients are coated with sauce.
• Gently stir in orange segments; heat through.

CROCK POT SWEET & SOUR CHICKEN

Steps:

• In slow cooker, place carrots, celery, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours.
• Remove chicken, keeping it warm. Blend cornstarch and water, stir into juices in slow cooker/Crock Pot. Cover; cook on high 10 to 15 minutes or until thickened. Season to taste and serve over rice.

CROCK POT SWEET AND SOUR CHICKEN

Steps:

• Put vegetables in crock pot.
• Sprinkle tapioca over vegetables.
• Place chicken on top of vegetables.
• For sauce, in a small bowl combine undrained pineapple, sugar, vinegar, soy sauce, garlic powder, bouillon granules and ginger.
• Pour sauce over vegetables and chicken.
• Cook on low for 10 to 12 hours.

CANTONESE SWEET-AND-SOUR CHICKEN

Steps:

• Cut chicken in 1 inch pieces. Combine cornstarch, soy sauce and ginger in medium bowl. Add chicken, toss to coat, and let stand for 15 minutes. (I actually let the pieces marinate overnight and it made the chicken incredibly tender!).
• In small bowl, drain the pineapple juice from the can and combine it with the sweet-and-sour sauce.
• In a wok or large skillet (that's what I used) over medium high heat, heat oil until hot but not smoking. Add chicken and stir fry 2 minutes; transfer to plate. Add another couple of drops of oil, then add peas and stir fry for a few minutes or until tender enough for your toddler.
• Add chicken, almonds and sweet-and-sour mixture and cook, stirring, until chicken is cooked through and coated with sauce. Gently stir in pineapple and heat through.
• Tip: Serve atop white, fluffy Jasmati Rice!