Sweet And Sour Chicken Soup Recipes

Steps:

• In a saucepan, combine the chicken broth, water, mushrooms, bamboo shoots, ginger, garlic, soy sauce, and hot pepper flakes. Bring to a boil, then reduce the heat to low, cover and simmer while you assemble the rest of the ingredients.
• Place the chicken slices into a bowl and toss with the sesame oil to coat. In a separate bowl, stir together the cornstarch and vinegar, and set aside.
• Increase the heat under the broth to medium-high, and return to a rolling boil. Add the chicken slices. Return to a boil, and then drizzle in the egg while stirring slowly to create long strands of egg. Stir in the vinegar and cornstarch. Simmer over medium heat, stirring occasionally, until chicken is cooked through and the broth has thickened slightly, about 3 minutes. Serve garnished with green onions and cilantro.

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:

• Combine first 8 ingredients in a large Dutch oven; bring to a boil. Cover, reduce heat, and simmer 30 minutes.
• Stir in chicken, spinach and noodles; cook 5 minutes.

Steps:

• In a large soup pot, saute onion and garlic in 2 tsp olive oil for 3 minute.
• Add ginger for 30 sec.
• Add stock and mushrooms and bring to a boil.
• Cover, reduce heat, and simmer 30 minute
• Stir in chicken, spinach, and noodles; cook for 5 minute.

Steps:

• In a shallow dish, combine the flour, garlic powder, salt and pepper; coat chicken. In a skillet, saute chicken in 2 tablespoons oil over medium-high heat for 8-10 minutes or until tender. Remove and set aside. , Saute the celery, green peppers and onion in remaining oil for 5 minutes or until crisp-tender. Return chicken pan. Combine the ketchup, lemon juice, pineapple and brown sugar; add to skillet. Bring to a boil; cook and stir for 1-2 minutes or until heated through. Serve over rice.

Steps:

• In a saucepan, combine 1 1/2 cups water, sugar, vinegar, reserved pineapple juice, and orange food coloring. Heat to boiling. Turn off heat. Combine 1/4 cup cornstarch and 1/4 cup water; slowly stir into saucepan. Continue stirring until mixture thickens.
• Combine flour, 2 tablespoons oil, 2 tablespoons cornstarch, salt, white pepper, and egg. Add 1 1/2 cups water gradually to make a thick batter. Stir to blend thoroughly. Add chicken pieces, and stir until chicken is well coated.
• Heat oil in skillet or wok to 360 degrees F (180 degrees C). Fry chicken pieces in hot oil 10 minutes, or until golden. Remove chicken, and drain on paper towels.
• When ready to serve, layer green peppers, pineapple chunks, and cooked chicken pieces on a platter. Pour hot sweet and sour sauce over top.

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.