Best 4 Sweet And Sour Chicken Stir Fry Recipes
Indulge in the delightful flavors of Sweet and Sour Chicken Stir-Fry, a classic dish that tantalizes taste buds with its perfect balance of tangy, sweet, and savory notes. This popular dish features tender chicken coated in a crispy batter, stir-fried with a vibrant array of colorful vegetables, and smothered in a delectable sweet and sour sauce. Accompanying this main course are two equally enticing recipes: Steamed Jasmine Rice, a fragrant and fluffy staple that perfectly complements the stir-fry, and a refreshing Cucumber Salad, adding a crisp and light touch to the meal. Get ready to embark on a culinary journey that will leave you craving more.
Let's cook with our recipes!
SWEET AND SOUR CHICKEN STIR-FRY
Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 19 g, TransFat 1 g
SWEET AND SOUR CHICKEN STIR FRY
I like S&S chicken, but not too sweet. The banana ketchup has some sweetness to it already, so I skip the sugar. Suit yourself! It works either way!
Provided by Carolyn Haas
Categories Chicken
Time 25m
Number Of Ingredients 12
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
Throw out your takeout menu. This stir fry is fast and easy and is better than your neighborhood chinese restaurant. Add more crushed red pepper if you like your food spicey hot.
Provided by BoxOWine
Categories Pineapple
Time 28m
Yield 4-6 serving(s)
Number Of Ingredients 18
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 CHICKEN STIR-FRY
Dinner's ready in 30 minutes! Try chicken breasts stir-fried and partnered with a tangy sweet-and-sour sauce.
Provided by Betty Crocker Kitchens
Categories Entree
Time 30m
Yield 6
Number Of Ingredients 11
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.
Nutrition Facts : Calories 380, Carbohydrate 35 g, Cholesterol 115 mg, Fat 2, Fiber 3 g, Protein 21 g, SaturatedFat 3 1/2 g, ServingSize 1 Serving, Sodium 410 mg, Sugar 19 g, TransFat 1 g
Tips:
- To make the chicken extra crispy, double-coat it in the cornstarch mixture before frying.
- If you don't have a wok, you can use a large skillet or Dutch oven instead.
- Be sure to preheat your wok or skillet over high heat before adding the oil.
- Stir-fry the chicken in small batches so that it doesn't overcrowd the pan and steam instead of fry.
- Don't overcook the chicken, or it will become tough.
- Add the vegetables to the wok or skillet in order of how long they take to cook, starting with the vegetables that take the longest.
- Serve the stir-fry immediately over rice or noodles.
Conclusion:
Sweet and sour chicken stir-fry is a delicious and easy-to-make dish that is perfect for a quick weeknight meal. With its crispy chicken, tangy sauce, and colorful vegetables, this dish is sure to please everyone at the table. So next time you're looking for a tasty and satisfying meal, give sweet and sour chicken stir-fry a try!
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