Sweet And Sour Chicken Skewers Recipes

Steps:

• In a large resealable bag, combine 1/4 cup of the apricot preserves, the tamari, chili paste and sesame oil. Add the diced chicken and toss to combine. Marinate in the refrigerator for at least 4 hours or up to overnight.
• Preheat a grill pan over medium heat. Thread each skewer in the following order: pepper, chicken, pineapple, chicken, pepper, chicken, pineapple. Repeat until all the chicken is used; reserve the marinade in the bag.
• Drizzle the skewers with the olive oil and place them in the hot grill pan. Cook, rotating often, until the chicken is cooked through and edges of the pineapple are golden brown, about 10 minutes.
• Meanwhile, place the reserved marinade and the remaining 2 tablespoons apricot preserves in a small saucepan and bring to a boil. Baste the skewers with this mixture 2 or 3 times during cooking.

Steps:

• Put vinegar, sugar, pineapple juice and cornstarch slurry into a small saucepan. Bring to a boil over medium heat, then reduce heat and simmer untill the sauce thickens, about 8 minuts. Remove from heat and set aside. reserve half of the sauce in a bowl to be used as dipping sauce.
• Quarter the red papper and remove the core and seeds. slice each quarter into 6 pieces, cut onion in the same size pieces and use as much as desired, cut chicken into pieces.
• Perheat a grill pan or outdoor grill to medium heat.
• On each of the skewers place 1 chunk of pineapple then chicken,then a piece of red pepper and onion. repeat with another piece of pineapple then chicken and pepper and onion. season with salt and papper to taste. Grill the skewers on oiled grill, cooking 4 minutes on each side. Brush the sweet and sour sauce all over the skewers and grill an additional 2 minutes per side.
• Remove to a serving dish and serve with the sweet and sour dipping sauce.

Steps:

• Mix the pineapple juice, tomato ketchup, vinegar and some seasoning together. Reserve half, then add the rest to a bowl with the chicken and half the red chilli. Marinate for 5 mins.
• Thread the chicken, pepper and half the pineapple onto 8 skewers.
• Heat your grill, or fire up a barbecue. Brush any excess marinade over the skewers, then grill or barbecue, turning regularly, for about 8 mins or until the chicken is starting to char at the edges and is cooked through.
• Meanwhile, cook the noodles following pack instructions, drain, then stir through the remaining pineapple, chilli and spring onions. Serve with the remaining sauce on the side or drizzled on top of the skewers.

Steps:

• For the marinade, combine the cinnamon, cumin, pepper, olive oil, soy sauce and brown sugar. Add the chicken pieces, stir well and leave on one side for 2-3 hours.
• Preheat the oven to 375°F Skewer alternating pieces of chicken, pineapple, red and green pepper and onion onto the sticks and arrange them in a roasting tin.
• Bake for 15-20 minutes, turning the skewers once, halfway through cooking. Baste regularly with leftover marinade from the chicken.
• For the sweet and sour dipping sauce, heat a wok with the sesame oil and stir fry the garlic and ginger for about 30 seconds.
• Turn down the heat a tad, and add the soy sauce, vinegars, ketchup, pineapple juice, brown sugar, honey, chili sauce and seasoning.
• Mix the cornstarch and water together and stir into the sauce while still on the heat. Stir until thickened.
• Serve warm with the chicken skewers.

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.