Best Stir Fried 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.

STIR-FRIED SWEET-AND-SOUR CHICKEN

Steps:

• Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
• Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.

SWEET AND SOUR STIR-FRIED CHICKEN

Steps:

• Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
• Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
• Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
• Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
• Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
• Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
• Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
• Serve.