Best Ginger Sweet And Sour Chicken Recipes

PANKO AND GINGER CRUSTED CHICKEN WITH STIR FRIED VEGETABLES AND SWEET & SOUR MUSTARD SAUCE

Steps:

• Prepare sauce: Combine the honey, mustard and vinegar in a small saucepan and cook over medium heat for 5 minutes or until warm. Chicken: Cut each breast lengthwise into 4 strips and season with salt and pepper. Combine the panko bread crumbs and grated ginger in a shallow dish. Dip each chicken strip in the egg and coat with panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the panand drain on paper towel. Prepare the Vegetables: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks and water chestnuts and cook, stirring for 3 minutes. Add the bean sprouts and cook for 2 minutes or until the vegetable are just tender. Spoon some of the vegetable in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.

PANKO AND GINGER CRUSTED CHICKEN WITH STIR-FRIED VEGETABLES AND SWEET AND SOUR MUSTARD SAUCE

Steps:

• To prepare sauce: Combine the honey, mustard, and vinegar in a small saucepan and cook over medium heat for 5 minutes, or until warm. To prepare the chicken: Cut each chicken breast lengthwise into 4 strips and season with salt and pepper. Combine the panko and ginger in a small bowl. Dip each chicken strip in the egg and coat with the panko mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2 to 3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Vegetable: Heat the canola oil in a large saute pan over medium heat. Add the ginger and cook for 30 seconds. Add the bok choy, leeks, and water chestnuts and cook, stirring, for 3 minutes. Add bean sprouts and cook for 2 minutes, or until the vegetables are just tender. Spoon some of the vegetbles in the center of each plate. Arrange the chicken over the vegetables and drizzle the sauce over the chicken and around the plate.

BAKED APRICOT-GINGER CHICKEN WITH SWEET AND SOUR SAUCE

Steps:

• If the chicken is frozen, thaw it overnight in your refrigerator.
• Rinse and clean the parts with cold water and dry well with paper towels.
• Preheat the oven to 350ºF.
• Cut the chicken breasts in half.
• Combine the soup nut crumbs, ginger, salt, and pepper in a shallow dish.
• Beat eggs in a small bowl with the lemon juice and pour into a pie plate.
• Dip each chicken part in the egg mixture, then in the crumb mixture.
• Arrange in a single layer in a 9x13-inch baking pan.
• In a 1-quart microwave-safe bowl, combine the preserves, wine, and margarine; microwave on high for 3 minutes.
• Or place in a small saucepan and bring to a boil.
• Pour over the chicken breasts and bake for 1 hour or until the chicken is crisp.
• Serve with the Sweet and Sour Sauce.
• SWEET AND SOUR SAUCE:.
• This recipe begins with a 19-ounce jar of duck sauce, which comes in several flavors.
• Pour over the baked chicken or pass at the table.
• Place all the ingredients in a medium saucepan.
• Bring to a boil over medium-high heat, stirring occasionally.
• Remove from the heat.
• Refrigerate and warm before serving.

PANKO-AND-GINGER CRUSTED CHICKEN WITH SWEET AND SOUR MUSTARD SAUCE RECIPE

Steps:

• Cut each chicken breast lenghtwise into 4 strips and season with salt and pepper. Combine the bread crumbs and the 2 tablespoons of ginger in a small bowl. Dip each chicken strip in the egg and coat with the bread crumb mixture. Heat the canola oil in a large saute pan over medium heat and add the chicken strips. Cook for 2-3 minutes on each side, or until golden brown. Remove from the pan and drain on paper towels. Serve with Sweet and Sour Mustard Sauce: 1/2 cup honey 1/2 cup Chinese mustard 2 tablespoons rice wine vinegar Combine all the ingredients in a small sauce pan and cook over medium heat for about 5 minutes, or until warm.

GINGER SWEET AND SOUR CHICKEN

Steps:

• Microwave the lime in a small bowl and set aside until it is just cool enough to handle. In a small bowl, create a slurry by gradually whisking 2 tablespoons water into the cornstarch. Through the feed tube of a running blender add, 1 at a time, the vinegar, chile pepper, garlic, ginger, salt, black pepper, and sugar. Then squeeze the lime from the micro-waved lime through the feed tube into the mixture. Then, leaving the blender running, add the slurry to the sauce, and pour the olive oil in a slow thin stream.
• Heat the oil in the deep-fryer to 375 degrees F, or as directed by the manufacturer's instructions for similar foods.
• Season the flour with salt and pepper and dredge the chicken strips, allowing any excess flour to fall away. Deep-fry the chicken and drain on paper towels.
• Serve with sweet and sour sauce.