EASY SWEET AND SOUR CHICKEN
This a really easy recipe that the whole family will enjoy! Serve over rice.
Provided by wmbloomer
Categories World Cuisine Recipes Asian
Time 25m
Yield 4
Number Of Ingredients 13
Steps:
- Combine flour, garlic powder, salt, and black pepper in a shallow dish.
- Roll and coat chicken cubes in flour mixture.
- Heat 2 tablespoons vegetable oil in a skillet over medium-high heat.
- Cook and stir chicken in hot oil until not longer pink in the center and juices run clear, 8 to 10 minutes; remove and set aside.
- Heat 1 tablespoon vegetable oil in the same skillet over medium heat.
- Cook and stir celery, green peppers, and onion in heated oil until slightly tender, about 5 minutes.
- Return chicken to the skillet.
- Whisk ketchup, lemon juice, pineapple, and brown sugar in a bowl; pour into the skillet; bring to a boil.
- Cook and stir chicken and vegetables in sauce until heated through, 2 to 3 minutes.
Nutrition Facts : Calories 420.6 calories, Carbohydrate 49.3 g, Cholesterol 64.6 mg, Fat 13.6 g, Fiber 5.3 g, Protein 27.4 g, SaturatedFat 2.5 g, Sodium 870.1 mg, Sugar 31.6 g
SWEET AND SOUR GRILLED CHICKEN
Great sweet and sour chicken dish cooked on the grill--quick, easy, and tasty.
Provided by Gary Sr.
Categories BBQ & Grilling Chicken
Time 8h30m
Yield 6
Number Of Ingredients 10
Steps:
- Combine brown sugar, oil, vinegar, mustard, lime juice, lemon juice, garlic, seasoned salt, and pepper in a medium bowl and mix well.
- Place chicken in a glass or ceramic bowl and cover with sauce. Cover the bowl with plastic wrap and marinate in the refrigerator, 8 hours or overnight.
- Preheat an outdoor grill for medium heat and lightly oil the grate.
- Remove chicken from the marinade and shake off excess. Discard the remaining marinade.
- Cook chicken on the preheated grill until chicken is no longer pink in the center and the juices run clear, 8 to 10 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C).
Nutrition Facts : Calories 352.7 calories, Carbohydrate 19.5 g, Cholesterol 87.4 mg, Fat 19.3 g, Fiber 0.4 g, Protein 24.3 g, SaturatedFat 4.1 g, Sodium 327.5 mg, Sugar 18.1 g
SWEET-AND-SOUR MIXED ONIONS WITH BROILED CHICKEN PAILLARDS
In this lightened version of the Italian dish chicken agrodolce ("sweet and sour"), a grouping of several small alliums -- cipollini, pearl onions, and shallots -- are coated with a glaze made from red wine, vinegar, and honey.
Provided by Martha Stewart
Categories Chicken Breast Recipes
Number Of Ingredients 14
Steps:
- Bring 2 inches of water to a simmer in a large stockpot. Set a steamer insert in pot, and add cipollini, pearl onions, and shallots. Cover, and steam until tender, 10 to 12 minutes. Transfer to a plate, and let cool slightly, about 10 minutes. Peel cipollini and pearl onions, leaving tops and root ends intact; set aside.
- Stir wine, vinegars, honey, and 2 teaspoons salt in a small bowl; set aside.
- Heat 1 tablespoon oil in a large skillet over medium heat. Add cipollini, pearl onions, shallots, bay leaf, and rosemary sprig. Cook, stirring often, until cipollini, onions, and shallots are deep golden brown in spots, about 5 minutes.
- Add vinegar mixture to skillet. Reduce heat to medium-low, and simmer, stirring occasionally, until liquid is syrupy, about 30 minutes. Discard rosemary and bay leaf. Season with pepper.
- Meanwhile, preheat broiler, with rack 6 inches below heat source. Butterfly chicken: Using a chef's knife and starting on one long side, slice chicken open horizontally, stopping about 1/2 inch before reaching opposite side. Open each piece of chicken like a book, and place it between two pieces of plastic wrap. Pound chicken to 1/4 inch thick.
- Coat a rimmed baking sheet with cooking spray. Brush chicken on both sides with remaining tablespoon oil, and season with remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Transfer to the prepared sheet; broil chicken, flipping once, until golden brown and cooked through, about 3 1/2 minutes per side.
- Transfer chicken to a serving platter, and add cipollini, pearl onions, and shallots. Garnish with rosemary sprigs.
Nutrition Facts : Calories 464 g, Cholesterol 99 g, Fiber 3 g, Protein 43 g, SaturatedFat 2 g, Sodium 827 g
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