Sweet And Sour Tropical Stir Fry Chicken Recipes

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.

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.

Steps:

• Heat a large cast-iron skillet over high 1 minute, then add 1 tablespoon oil and swirl to coat. Add chicken, season with salt, and cook 1 minute. Stir in ginger, garlic, and chile and cook until chicken is almost cooked through, about 3 minutes.
• Stir in jam and pineapple, then add scallions. Cook until chicken is cooked through and scallions are bright green and tender, about 3 minutes. Season with vinegar and salt. Serve with rice.

Steps:

• Heat oil in large nonstick skillet on medium-high heat. Add chicken and peppers; cook 8 min. or until chicken is done, stirring occasionally.
• Add sweet-and-sour sauce, dressing and soy sauce; mix well. Stir in broccoli; cook 2 min. or until heated through, stirring occasionally.
• Serve over rice.

Steps:

• In a hot pan, add a little oil. Season chicken to taste with salt and pepper. Place chicken in pan with all vegetables, cook until nearly done and browned, stirring often, about 10 minutes. Add can of chunk pineapple including juice and cover. Cook another 10 minutes. Mix vinegar, ketchup, brown sugar, soy sauce, and cornstarch together in a bowl. Add to chicken and pineapple. Cook until thickened and bubbly. Serve over white rice.

Steps:

• Mix 1/4 cup water, the vinegar, honey, soy sauce, ginger and pineapple juice. Place tofu in small glass or plastic bowl. Pour juice mixture over tofu; toss gently. Cover and refrigerate 1 to 2 hours.
• Remove tofu from marinade; reserve marinade. Dissolve cornstarch in 2 tablespoons water.
• Heat sesame oil in wok or 12-inch skillet over medium-high heat. Add onion and carrots; stir-fry about 3 minutes or until crisp-tender. Add pineapple, tofu and bell pepper; gently stir-fry 2 minutes.
• Stir cornstarch mixture into reserved marinade; pour into wok. Cook 2 minutes, stirring occasionally. Reduce heat; cover and cook 2 minutes. Serve over rice. Sprinkle with nuts.