Best 3 Sweet And Sour Chicken A La Bobby Flay Recipes

Tantalize your taste buds with a culinary journey to the Orient, where flavors dance and harmonize in a symphony of sweet and sour sensations. Prepare to embark on a delectable adventure with Bobby Flay's Sweet and Sour Chicken, a dish that embodies the perfect balance of tangy, sweet, and savory notes. This classic dish features tender chicken morsels enveloped in a luscious sauce that tantalizes the palate.

Indulge in a symphony of flavors with Bobby Flay's Sweet and Sour Chicken, a timeless classic that blends the essence of East and West. This delectable dish features tender chicken enveloped in a vibrant sauce that strikes a harmonious balance between sweet, sour, and savory notes. Accompanying this main course are three complementary recipes: Jasmine Rice, a fluffy and aromatic foundation for the chicken; Stir-Fried Snow Peas, a crisp and refreshing side dish; and a refreshing Cucumber Salad, a cool and tangy accompaniment that cuts through the richness of the main dish. Together, these recipes create a culinary experience that will transport you to the heart of Chinese cuisine, leaving you craving for more.

Let's cook with our recipes!

SWEET AND SOUR CHICKEN

Sweet and Sour Chicken image

Provided by Food Network Kitchen

Categories main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 16

Ingredients

2 tablespoons honey
1 teaspoon chili-garlic sauce
2 tablespoons rice wine vinegar
1 tablespoon reduced-sodium soy sauce
1 teaspoon finely grated fresh ginger
1/4 cup fresh orange juice
2 teaspoons cornstarch
4 teaspoons peanut oil
12 ounces boneless, skinless chicken breast halves, cut into 1-inch pieces
Salt and freshly ground black pepper
1 pint small, sweet mixed peppers, quartered, or 2 mixed bell peppers, cut into 1-inch strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
6 scallions, whites cut into 1 1/2-inch pieces, greens cut into 1-inch pieces and thinly sliced vertically into thin strips
8 ounces snow peas, trimmed
Serving suggestion, cooked brown rice
Chopped peanuts for sprinkling, optional

Steps:

In a small bowl, whisk together the honey, chili-garlic sauce, vinegar, soy sauce, orange juice and cornstarch; set aside.
Meanwhile, coat the chicken with 2 teaspoons oil and heat large nonstick skillet over medium-high heat. Season the chicken to taste with salt and pepper and cook, turning occasionally with a wooden spoon, 2 minutes. Transfer the partially-cooked chicken to a plate. Reserve the pan.
Heat the remaining 2 teaspoons oil in the pan; add the peppers, scallion whites, and snow peas. Cook, stirring occasionally, until the vegetables are crisp-tender, about 3 minutes. Stir in the reserved chicken; whisk the sauce again and add it to the pan. Simmer, stirring occasionally, until the sauce is thickened and the chicken is tender, 1 to 2 minutes. Serve over rice and sprinkle with the scallion greens and peanuts, if using.

Nutrition Facts : Calories 238, Fat 6 grams, SaturatedFat 1 grams, Cholesterol 49 milligrams, Sodium 329 milligrams, Carbohydrate 23 grams, Fiber 4 grams, Protein 23 grams

SWEET AND SOUR CHICKEN A LA BOBBY FLAY

Sweet and Sour Chicken a La Bobby Flay image

I happen to love both Bobby Flay and his recipes. This sounded so wonderful at 9am, can you imagine eating it at noon or in the evening? This is easy once you have all the chopping and prepping done - the dish is truly a pleasant surprise. Don't let the long list of ingredients scare you away!

Provided by Manami

Categories Chicken Breast

Time 38m

Yield 4 serving(s)

Number Of Ingredients 19

Ingredients

1 cup red wine vinegar
1/2 cup rice wine vinegar
1/4 cup soy sauce
1 cup pineapple juice
1 cup granulated sugar
2 jalapeno chiles, coarsely chopped (we used only 3/4 of a pepper)
2 inches piece fresh ginger, peeled and chopped (we used 1-inch piece)
1/2 red bell pepper, finely diced
1/2 yellow bell pepper, finely diced
canola oil
1/4 lb steamed snow peas
2 tablespoons finely chopped fresh mint leaves
3 tablespoons finely chopped fresh cilantro leaves, plus more for garnish
salt & freshly ground black pepper
4 boneless chicken breasts, 8-ounces each
3 tablespoons canola oil
salt and pepper
steamed brown rice
toasted almond, chopped roughly

Steps:

Heat the grill to high.
Place the vinegars, soy sauce, pineapple juice, sugar, jalapeño and ginger in a medium saucepan and cook over high heat until reduced by half, stirring occasionally.
If the sauce becomes too thick, thin with a little bit of water.
Strain the sauce through a strainer into a bowl.
Briefly sauté the red and yellow peppers in canola oil and then stir in the sauce along with the snow peas, mint and cilantro and season with salt & pepper.
Brush the chicken on both sides with the oil and season with salt & pepper.
Grill until golden brown on both sides and just cooked through, about 8 minutes, while also brushing with remaining glaze.
Remove the chicken from the grill/and immediately drizzle with the sauce, serve with steamed brown rice sprinkled with toasted almond slices, a salad of baby greens and a good bottle of wine.
Enjoy!

Nutrition Facts : Calories 607.1, Fat 24.3, SaturatedFat 4.6, Cholesterol 92.8, Sodium 1105.8, Carbohydrate 64.5, Fiber 2.1, Sugar 58.6, Protein 33.9

EASY SWEET AND SOUR CHICKEN

Easy Sweet and Sour Chicken image

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

Ingredients

3 tablespoons all-purpose flour
½ teaspoon garlic powder
½ teaspoon salt
½ teaspoon ground black pepper
1 pound skinless, boneless chicken breast halves, cut into 1-inch cubes
3 tablespoons vegetable oil, divided
3 celery ribs, sliced
2 green bell peppers, diced
1 onion, chopped
½ cup ketchup
½ cup lemon juice
½ cup crushed pineapple with syrup
⅓ cup packed brown sugar

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

Tips:

To make the chicken extra crispy, double-coat it in the cornstarch mixture before frying.
Use a large skillet or wok to fry the chicken in so that it has plenty of room to cook evenly.
Be sure to fry the chicken in batches so that it doesn't overcrowd the pan and steam instead of fry.
To make the sauce, use a combination of ketchup, vinegar, sugar, soy sauce, and pineapple juice. You can also add a little bit of ginger and garlic for extra flavor.
Be sure to bring the sauce to a boil before adding the chicken back in so that it thickens and coats the chicken evenly.
Serve the sweet and sour chicken over rice or noodles.

Conclusion:

Bobby Flay's sweet and sour chicken is a delicious and easy-to-make dish that is perfect for a weeknight meal. The chicken is crispy and flavorful, and the sauce is tangy and sweet. This dish is sure to be a hit with your family and friends.

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