Best Sweet And Sour Chicken Stir Fry Recipes

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
• In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
• In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

SWEET-AND-SOUR TANGERINE CHICKEN STIR-FRY

Steps:

• Mix first 4 ingredients in large bowl. Cover and chill 30 minutes.
• Whisk juice, vinegar, and cornstarch in medium bowl to blend. Set aside.
• Heat oil in heavy large skillet over medium-high heat. Add garlic, ginger, and cayenne; sauté 15 seconds. Add chicken mixture; stir-fry until just cooked through, about 4 minutes. Transfer chicken to plate. Add bell pepper, peas, and onion to same skillet. Stir-fry until vegetables are crisp-tender, about 2 minutes. Return chicken to skillet. Stir juice mixture to recombine and add to skillet. Simmer until sauce thickens, stirring constantly, about 1 minute. Season with salt and pepper.

SWEET AND SOUR CHICKEN STIR FRY

Steps:

• 1. In a measuring cup, combine 1/2 cup of water, ketchup and the brown sugar if using regular ketchup, soy sauce, vinegar, salt and 1 Tb. cornstarch. (I buy my fresh pineapple cored, so there's usually a little pineapple juice in the bottom of the container - use that instead of water if you have it!) Set aside.
• 2. Put rest of cornstarch in a zipper bag, add chicken and shake to coat.
• 3. In wok, heat oil, add chicken and veggies. Stir fry until chicken is cooked. Make a well in the center. Add reserved liquid mixture. Stir until mixture thickens. Add pineapple chunks. Sprinkle a few drops sesame oil on top. Serve with rice.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Stir together sauce ingredients.
• Place a wok over high heat.
• When wok is hot, add 2 tbsp peanut oil.
• when oil is hot, add garlic and chicken and stir fry until chicken is cooked (about 3 mins).
• Remove from wok and set aside.
• Pour remaining 1 tbsp oil into wok.
• when oil is hot, add onion and bell pepper.
• Stir fry until vegetables are tender crisp (about 2 mins).
• Add pea pods, stir fry about 1 minutes.
• Return chicken to wok.
• Stir sweet and sour sauce, pour into wok along with pineapple.
• Stir until sauce boils and thickens.
• Serve over hot cooked white rice.

SWEET AND SOUR TROPICAL STIR FRY CHICKEN

Steps:

• Prepare the sauce: In a medium saucepan, combine jucies, rice vinegar, soy sauce, sesame oil, brown sugar, ginger, and black pepper.
• Cook over medium heat. Add cornstarch; stir until sauce thickens. You may want to use more or less cornstarch to get the desired consistency. Set aside to let sauce cool.
• Remove all visible fat from chicken breasts, and cut into bite-sized pieces.
• Once sauce is cool, add chicken, fruit, and green pepper. Place marinade and chicken in plastic storage bag or container; refrigerate at least an hour or overnight.
• Saute onion in olive oil over moderate heat for about 5 minutes. Add broccoli, water chestnuts and snow peas. Saute an additional 10 minutes.
• Add chicken and marinade. Cook about 15 minutes over moderate heat until chicken is no longer pink.
• Serve over 1/2 cup rice or couscous. Sprinkle with sesame seeds.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• In large resealable food-storage plastic bag, mix Bisquick mix and pepper.
• In medium bowl, beat eggs slightly. Stir in chicken until coated. Using slotted spoon, remove chicken from eggs; place in bag with Bisquick mix. Seal bag; shake bag until chicken is coated.
• In 12-inch skillet, heat 1 tablespoon of the oil over medium-high heat. Add carrots; cook 2 minutes, stirring frequently. Add bell pepper and onion; cook 2 minutes longer, stirring frequently. Remove from skillet.
• In same skillet, heat remaining 3 tablespoons oil. Add chicken; cook, stirring frequently, until golden brown on outside and no longer pink in center. Add vegetables; cook about 2 minutes, stirring frequently, until hot. Stir in pineapple and sweet-and-sour sauce; cook until hot. Serve over cooked rice.

FREEZER SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Assembly Directions: Cook chicken and cube into bite size pieces.
• Put chicken in a zippy bag.
• Combine dry seasonings into a zippy seasoning pack (salt, pepper, ginger, sugar, flour).
• Measure out frozen stir-fry vegetables and put in a zippy bag.
• Combine wet seasonings and pour into zippy bag (soy sauce, Worcestershire sauce, teriyaki sauce, sesame oil, ketchup).
• Measure out rice and pour into zippy bag.
• Storing Directions: Place chicken pack, veggie pack, and wet ingredients pack in larger zippy bag and label.
• Freeze this pack.
• Place dry seasoning pack in rice pack and label.
• Serving Directions: Thaw meat pack and wet seasonings pack. Leave veggies frozen.
• Cook rice as normal.
• Cook Veggies on stove top in skillet or wok in 1/3 c of oil (oil is optional). Turn heat up to high, carefully pour in veggie pack.
• Stir veggies constantly until cooked as you like (we like them slightly burnt on parts).
• When veggies are almost cooked add in meat and cook until it is warm. Pour in wet ingredients pack.
• Add pineapple and as much pineapple juice as you like.
• Cook until thickened.
• Serve over warm rice.

SWEET AND SOUR CHICKEN STIR-FRY

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.
• Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.
• Serve over rice.