Favorite Sweet And Sour Chicken Recipes

Steps:

• Marinate chicken cubes in soy sauce in a bowl for 30 minutes.
• Heat vegetable oil in a skillet on medium-high heat.
• Remove chicken from soy sauce and cook and stir in the heated skillet until no longer pink in the center and the juices run clear.
• Remove chicken from the skillet and set aside.
• Heat vinegar, sugar and 1/2 cup water together over medium heat in the same skillet until the sugar dissolves.
• Combine cornstarch and 1/2 cup water in a bowl and add to the vinegar mixture.
• Stir mixture and lower heat to medium-low.
• Pour pineapple juice and tomato soup into vinegar mixture and simmer for about 5 minutes.
• Stir in carrots, onion, and bell pepper.
• Simmer for 20 to 25 minutes; until sauce is reddish-yellow and the vegetables are cooked.
• Add the pineapple chunks and cooked chicken to the sauce and heat for 2 to 4 minutes.

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.,

Steps:

• In a large non-stick skillet, heat oil over medium-high heat. Season chicken strips with salt and pepper and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute.
• Stir in pineapple chunks, juice, sugar, vinegar and broth and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

Steps:

• Add the oil, sugar, and vinegar to a small saucepan set on 1/4 full heat stirring until sugar dissolves in vinegar, then add the pineapple juice.
• Add the paprika and other spices followed by the ketchup, then the water.
• Turn up the heat a bit and stir frequently almost bringing to a boil for 2-3 minutes.
• Add cornstarch and flour, use a whisk to make sure no clumps form. Toss in the green peppers.
• Keep on low heat stirring occasionally, cook your chicken however you like it, I fry mine. If your sauce starts getting a bit to thick don't worry just add a small amount of water and stir.
• When you're finished cooking your chicken cut it up and toss it in the sauce which should now be almost ready. Cook it in the sauce for 4-7 minutes.
• Remove from heat and enjoy! For best results eat it all the day you make it.