Sweet and Sour Chicken Recipe Or a Good Chicken Stir Fry??????

"Chicken Pepper Stir-Fry" - 3 to 4 servings

1 EACH small green, sweet red and yellow pepper; julienned (thin strips)

1 medium onion; quartered

2 garlic cloves; minced

4 tbsp. olive oil; divided

3/4 lb. boneless, skinless chicken breasts; cubed

3/4 tsp. Cajun seasoning

1/3 cup packed brown sugar

2 tsp. cornstarch

1 tbsp. water

1 tbsp. lemon juice

1 tbsp. honey mustard

1 tsp. soy sauce

1 tsp. Worcestershire sauce

Hot cooked rice (optional)

In large skillet, stir-fry peppers, onion and garlic in 2 tbsp. of the oil until crisp-tender. Remove and keep warm. In same skillet, stir-fry chicken and Cajun seasoning in remaining oil until juices run clear.

In a small bowl, combine brown sugar, cornstarch, water, lemon juice, mustard, soy sauce and Worcestershire sauce; pour over chicken. Return pepper mixture to skillet; cook and stir 1 minute. Serve with hot cooked rice, if desired.

Here's a Cajun-flavored seasoning blend for you...

"All That Jazz Seasoning" - 1 cup

1/4 cup garlic powder

1/4 cup onion powder

2 tbsp. paprika

1 tbsp. ground red pepper

1 tbsp. black pepper

1 1/2 tsp. celery seeds

1 1/2 tsp. chili powder

1 tsp. salt

1 tsp. lemon pepper

1/2 tsp. ground nutmeg

Combine all ingredients; store in airtight container.

EASY SWEET AND SOUR CHICKEN

1 lb Chicken breast,

boneless

1 tsp Ginger, chopped

1 Egg white

1/2 tsp Salt

2 tsp Cornstarch

1/2 c Vegetable oil

-(peanut oil is best,

-but sunflower is

-good, too)

1 Green (bell) pepper

6 Carrots

12 oz Pineapple chunks, canned

-(drained, but reserve

-about 1/2 cup of

-the juice)

SAUCE

2 tsp Sherry

2 tsp Light soy sauce

1 Tbsp Vinegar

1 tsp Sugar

1 Tbsp Cornstarch

1 tsp Salt

Cut up the chicken into bite-sized chunks. Combine ginger, egg white,

about 1/2 teaspoons each salt and cornstarch, and about 1 teaspoon oil. Add

the chicken chunks and stir until the chicken is well-coated.

Wash green pepper. Discard seeds and stem. Cut into strips about 1 x 1/4

inches. Peel carrots. If they are thick, cut in half lengthwise. Cut

diagonally into pieces about 1 inch long. Cook the carrots in boiling

water for 3-5 minutes, depending how crunchy you like your carrots.

Drain pineapple chunks, saving about 1/2 cup of the juice. Prepare the

sweet and sour sauce by mixing sherry, soy sauce, vinegar, sugar, reserved

pineapple juice, about 1 tablespoon cornstarch, and about 1 teaspoon salt.

Stir well and set aside.

Heat about 3 tablespoon of oil very hot in a wok or deep cast iron pan.

Peanut oil is best since it has a high smoking point. Stir-fry the chicken

by putting a small batch (e.g., 5 pieces) of the cubed chicken in the wok

and stirring continuously until golden brown. Remove to a dish. Repeat

until all the chicken has been cooked, adding small amounts of oil as it

gets used up.

Heat about 1 tablespoon oil in an empty wok. Stir fry the parboiled

carrots and the green pepper for 30 seconds. Add the chicken and the

pineapple chunks to the vegetables in the wok. Stir 1 minute or until well

mixed and reheated. Add sweet and sour sauce to wok. Stir until thickened.

Serve with rice. I serve this recipe to company all the time and am amazed

at how many people don't realize that you can cook Chinese food at home. It

is always a big hit. The recipe works equally well with lean pork, tofu

cubes, or soy beans instead of the chicken.

Chicken and Broccoli Stir-fry

1 pound boneless, skinless chicken breast (about 2 breasts), sliced against the grain

2 cloves garlic, minced

1-inch piece peeled fresh ginger, minced

1 tablespoon soy sauce

2 tablespoons sugar

1 tablespoon, plus 1 teaspoon cornstarch

1 1/4 teaspoons kosher salt and freshly ground black pepper

1 tablespoon dry sherry

1 tablespoon dark sesame oil

About 1/3 cup chicken broth or water

3 tablespoons vegetable oil

5 cups broccoli, trimmed sliced stalks (about 1/4-inch thick) and medium florets (keep the 2 cuts separate)

Serving suggestion: ricToss the chicken with about half the garlic and ginger, the soy sauce, sugar, 1 teaspoon of the cornstarch, 1 teaspoon of the salt, the sherry, and the sesame oil in a bowl. Marinate at room temperature for 15 minutes. Mix the remaining cornstarch with the 1/3 cup broth or water.

Heat a large nonstick skillet over high heat. Add 1 tablespoon of the oil and heat. Add the broccoli stems, and stir-fry for 1 minute. Add the florets and the remaining garlic, ginger, 2 tablespoons of water, and season with 1/4 teaspoon salt, and pepper, to taste. Stir-fry until the broccoli is bright green but still crisp, about 2 minutes. Transfer to a plate.

Get the skillet good and hot again, and then heat 2 more tablespoons oil. Add the chicken and stir-fry until the chicken loses its raw color and gets a little brown, 3 to 4 minutes. Return the broccoli to the pan and toss to heat through. Stir in the reserved cornstarch mixture and bring to a boil to thicken. Add more water if need to thin the sauce, if necessary. Taste and season with salt and pepper, if you like. Mound the stir-fry on a serving platter or divide among 4 plates; serve with rice.

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Sweet 'n' Sour Chicken

Ingredients

1 1/2 c Carrots; cut into 1/4" piece

1 lg Green Pepper; cut 1" pieces

1 md Onion; cut into wedges

2 tb Tapioca; quick-cooking

1 cn Frozen Pineapple-Orange 6oz juice Concentrate, thawed

1/2 c Catsup

2 tb Lemon juice

2 tb Tapioca

Cinnamon Stick; 2 inches

1/3 c Brown sugar; packed

1/3 c Red wine vinegar

1 tb Soy sauce

1/2 ts Chicken bouillon granules broken

8 Allspice; whole

4 Cloves; whole

3 lb Chicken; skinned, cut up, & frozen

Hot cooked couscous

Instructions

For sauce, in a small bowl combine juice concentrate, catsup, and lemon juice. Pour about half of the sauce into a crockpot. Add tapioca to the cooker; stir.

For spice bag, place cinnamon, allspice, and cloves in cheesecloth and tie. Add bag to cooker. Place frozen chicken pieces in crockery cooker. Pour remaining sauce over chicken.

Cover; cook on low-heat setting 10-12 hours or high-heat setting 4 1/2-5 1/2 hours. Discard spice bag. Transfer chicken to a serving platter. Skim fat from sauce. Serve sauce and hot couscous with chicken.

Chicken & Proscuitto Stir Fry

(trust me - this is the best!)

This recipe will feed three or four:

INGREDIENTS

Egg noodles - enough for three or four

Oil (preferably Olive Oil)

8 x Spring Onions (sliced)

1x tablespoon of fresh chopped ginger

4 x garlic cloves - finely diced (or put in garlic press)

1 to 2 green chillis (depending on how hot you like things) - deseeded and sliced

2 to 3 chicken breasts - cut in to bite sized cubes

3 to 4 rashers of streaky bacon (per person) cut in to strips

7 or 8 portabello (flat) mushrooms - sliced

200 to 300 grams of either bok choy, spinich or similar

1/4 cup corriander (chopped and fresh)

Soy Sauce - 3 to 4 tablespoons

Chinese cooking sherry (or whiskey will do!) about 2 to 3 tablespoons

S & P

METHOD

Cook the spring onions, garlic, ginger and chilli until just fragrant (usually around 1 to 2 minutes or so) in a little oil, over a lowish heat.

Take out of wok, and put to one side.

Turn up heat on wok, and some more oil, and cook chicken until almost cooked through. Once almost cooked through, add bacon (or proscuitto), and cook until chicken is browned and bacon is crispy. Add mushrooms towards the end of the chicken/bacon becoming done - they'll only need about 3 to 4 minutes.

Take meat / mushroom mix out of pan, and set to one side.

Take Bok choy / spinich (whatever), and cook until just before its done, and add spring onion mix, and meat mix back to wok on medium heat.

Add the Sherry (or whiskey!) and soy sauce to this, and cook entire mix for another minute or so on medium heat. And add cooked noodles.

(You should have the noodles ready to eat at this stage)

Top with corriander and serve either in individual bowls, or in large serving bowl so people can help themselves!

Its REALLY nice, I promise.

Cut boneless chicken into bite sizes, sprinkle with a little flour (helps thickening).

Cut up broccoli, onion, zucchini, bell pepper, red pepper and mushrooms into bite sizes, set aside.

Bean sprouts, water chestnuts, and bamboo shoots set aside as well (drain if from a can).

Make rice in saucepan according to directions.

In wok, heat med-hi heat about 2 to 3 T. peanut oil. Add chicken bites, stir until done. Add soy sauce/any Chinese sauce you want, stir into chicken. Throw in all other veggies, stir up for about 3 min., adding sauce if desired.

Easy as that, and yummy.

(edit) sorry i read you didnt want links when i posted my answer

heres the link i found

http://chinesefood.about.com/od/poultrysweetsour/r...