Best Taro Coated Chicken With Tropical Sweet And Sour Sauce Recipes

FAVORITE SWEET-AND-SOUR CHICKEN

Favorite Sweet-and-Sour Chicken image

I first tasted this yummy dish at our friends' home. I immediately asked for the recipe, and we've enjoyed it ever since. But we call it "favorite chicken" at our house! -Lori Burtenshaw, Terreton, Idaho

Provided by Taste of Home

Categories Dinner

Time 35m

Yield 4 servings.

Number Of Ingredients 13

Ingredients

1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided
1 tablespoon sherry or reduced-sodium chicken broth
1/2 teaspoon salt
1/2 teaspoon garlic powder
1/2 teaspoon ground ginger
1 pound boneless skinless chicken breasts, cut into 1-inch cubes
1 can (20 ounces) unsweetened pineapple chunks
2 tablespoons plus 1/3 cup cornstarch, divided
2 tablespoons sugar
1/4 cup cider vinegar
1/4 cup ketchup
1 tablespoon canola oil
2 cups hot cooked rice

Steps:

In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes. , Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside., Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm., Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.,

Nutrition Facts : Calories 428 calories, Fat 6g fat (1g saturated fat), Cholesterol 63mg cholesterol, Sodium 571mg sodium, Carbohydrate 65g carbohydrate (24g sugars, Fiber 2g fiber), Protein 26g protein.

TARO AND CHICKEN COCONUT CREAM CASSEROLE

Taro and Chicken Coconut Cream Casserole image

Make and share this Taro and Chicken Coconut Cream Casserole recipe from Food.com.

Provided by CJAY8248

Categories Chicken

Time 1h20m

Yield 1 casserole, 6-8 serving(s)

Number Of Ingredients 10

Ingredients

2 lbs chicken, cut into 8 pieces
1 large onion, chopped
1/2 lb spinach, cut in 1/4-inch slices or 1/2 lb taro root, leaves cut in 1/4-inch slices
2 lbs taro root, peeled and cut into 1/4-inch slices
6 ounces tomatoes, chopped
2 teaspoons cornflour
1 (14 ounce) can coconut cream
1/2 coconut cream can water
1 teaspoon salt
lemon slice

Steps:

Arrange alternating layers of chicken, onions, spinach or taro leaves, and taro root in a casserole dish.
Mix coconut cream and water together with salt, and corn flour. Pour over the top of the chicken mixture.
Cover with tomatoes.
Cover casserole with foil or a lid and bake at 325* for 1 hour until until chicken and vegetables are done. Serve with lemon slices.