Skillet Sweet And Sour Chicken Recipes

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.

Steps:

• Brown chicken in oil in a large skillet over medium high heat. Add green bell pepper, red bell pepper, carrot and garlic and stir fry for 1 to 2 minutes.
• In a small bowl, combine cornstarch and soy sauce and mix together; pour mixture into the skillet, along with the pineapple and liquid, vinegar, sugar and ginger. Stir together and bring to a full boil.

Steps:

• 1. n small saucepan combine pineapple juice, water, vinegar, soy sauce, brown sugar, ketchup and 1 tablespoon cornstarch. On low heat simmer until thickened; whisking frequently. Cover and remove from heat.
• 2. In large Ziploc bag combine chicken and 1/3 cup cornstarch. Shake until coated. Heat vegetable oil in large skillet over medium high heat. Add chicken; shaking any access cornstarch off the chicken. Cook until nicely browned on all sides and cooked through; about 5 minutes. Reduce heat if needed so chicken does not over brown or stick to the pan. Remove chicken to plate.
• 3. Add 1 tablespoon of oil to skillet over medium high heat. Add onion and cook for 1-2 minutes. Add peppers to skillet and cook for additional 3-4 minutes stirring frequently. Reduce heat to low; add chicken back to pan with peppers and onions and cook for 1 minute. Add sauce to skillet, pineapple, red pepper and salt to taste. Gently stir to combine and heat until warmed. Serve over cooked rice or Chinese noodles.

Steps:

• Cut chicken in strips.
• In large skillet bring chicken and stock to simmer over medium high heat.
• Add celery, onion and sweet peppers.
• Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
• Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
• Cook, stirring, for about 2 minutes until glossy and thickened.
• Add pineapple.
• Simmer for about 2 minutes or until heated through.

Steps:

• Place onion slices in electric skillet in a single layer.
• Arrange chicken pieces on top of onion slices.
• Sprinkle with salt and black pepper.
• Mix remaining ingredients and pour over chicken.
• Set control at medium.
• Cook, covered for 10 minutes.
• Reduce heat to low simmer setting and cook covered at least 2 hours.
• Turn chicken pieces periodically, and baste with sauce.
• Add a little amount of water at a time if sauce becomes too thick.