Best 4 Sweet And Sour Chicken Stir Fry Recipes

SWEET AND SOUR CHICKEN STIR-FRY

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.

SWEET AND SOUR CHICKEN STIR FRY

Steps:

• 1. In a measuring cup, combine 1/2 cup of water, ketchup and the brown sugar if using regular ketchup, soy sauce, vinegar, salt and 1 Tb. cornstarch. (I buy my fresh pineapple cored, so there's usually a little pineapple juice in the bottom of the container - use that instead of water if you have it!) Set aside.
• 2. Put rest of cornstarch in a zipper bag, add chicken and shake to coat.
• 3. In wok, heat oil, add chicken and veggies. Stir fry until chicken is cooked. Make a well in the center. Add reserved liquid mixture. Stir until mixture thickens. Add pineapple chunks. Sprinkle a few drops sesame oil on top. Serve with rice.

SWEET AND SOUR CHICKEN STIR-FRY

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.

SWEET AND SOUR CHICKEN STIR-FRY

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.