Coat chicken with sweet and sour sauce that has bee brought just to a boil.
Prepare rice.
Fry in electric skillet or frying pan the vegetable oil or melted margarine and cooked rice.
Add soy sauce and heat through.
Spread sweet and sour chicken over a bed of the prepared rice and serve.
Preheat oven to 350\u00b0F.
Using a 3-quart baking dish, spray with a no-stick cooking spray, Pam.
Place chicken breasts in the bottom of the baking dish.
Cut green pepper and white onion in a simular shape, small boxed sections.
Place onion, green pepper, and drained pineapple chunks on top of chicken. Top with 1 bottle of Kikoman's Sweet and Sour Sauce.
Cover with aluminum foil.
Bake for 2 1/2 hours.
Place wok over high heat.
When wok is hot, add 2 tablespoons oil.
When oil is hot, add chicken and garlic.
Stir-fry until chicken is opaque (4 minutes).
Remove from wok.
Add 1 tablespoon of oil to wok.
When hot, add onion and green pepper.
Stir-fry for 1 minute.
Return chicken to wok.
Add Sweet and Sour Sauce and pineapple chunks.
Stir until liquid boils and thickens (about 1 minute).
Serve over bed of rice.
Disjoint chicken wings or thighs, breasts and wings.
Sprinkle with garlic salt.
Dip in cornstarch, then into egg mixture.
Fry until golden brown.
Or place in baking pan or dish.
Pour Sweet and Sour Sauce over the chicken.
Bake at 350\u00b0 for 1 hour (turning occasionally).
Place chicken in covered container.
Pour La Choy sweet and sour sauce over chicken.
Marinate chicken for 24 hours, turning over in container every few hours.
Remove chicken and sprinkle with 1 package of Shake 'n Bake.
Add salt, pepper and garlic. Place in baking pan.
For crispier chicken, you can place chicken on a rack over the baking pan.
Bake at 400\u00b0 for 40 minutes.
Cut chicken into 1-in pieces.
b>and ginger in medium bowl. Add chicken, toss to coat, and let stand for
Heat oven to 350\u00b0.
Put chicken in pan.
Pour sweet and sour dressing over chicken and mix water in bottom of pan with dressing.
Then sprinkle Mrs. Dash on top of chicken and cook for hour or until done.
our oil has heated add chicken and cook until no longer pink
il, soy sauce and brown sugar. Add the chicken pieces, stir well
Place uncooked rice in 9 x 13 glass baking dish.
Top with uncooked chicken breasts.
Drain juice from pineapple into a bowl. Add the sweet and sour sauce and chicken broth. Mix to lightly to blend.
Scatter peppers, onions and pineapple chunks over the chicken.
Pour sweet and sour mixture over all.
Cover tightly with aluminum foil and bake at 350 degrees for 1 hour. Remove foil in last 15 minutes of cooking.
chicken breast. Top each with 1 tablespoon sweet-and-sour sauce and one-fourth
In a medium skillet or wok, heat oil.
Saute chicken and onion for 5 to 6 minutes or until chicken is no longer pink.
Stir in vegetables and sweet and sour sauce.
Bring to a boil, reduce heat and simmer for 10 minutes or until vegetables are tender, stirring occasionally.
Serve over hot rice.
Makes 4 servings.
Soak the chicken in the soy sauce. Roll in cornstarch. Fry chicken in oil until done. Take chicken up. Saute onions, carrots and bell pepper for about 5 minutes. Add chicken back to the vegetables.
Add sweet and sour sauce, pineapple and water chestnuts.
Let simmer until warm.
Serve over rice. Tastes great!
Preheat oven to 350\u00b0.
In frying pan, brown chicken in oil. Once it is brown, put chicken in a 9 x 13-inch pan.
Pour sweet and sour sauce and drained pineapple chunks over chicken.
Cover with foil.
Bake for 40 minutes covered, then 5 minutes uncovered.
Cube chicken and coat with mixture of cornstarch and soy sauce.
Stir fry in 2 tablespoons oil until brown, then add water and simmer 5 minutes.
Add vegetables and sweet and sour sauce. Simmer uncovered 10 minutes.
Take off heat and stir in pineapple. Serve over rice.
Marinate chicken breasts in teriyaki sauce for several hours. Bake in microwave until cooked.
Cut into cubes.
Fry won ton strips in a little sesame oil or vegetable oil until crisp.
Drain on paper towels. Boil the sugar, vinegar, salt, oil, pepper and sweet and sour sauce.
Cool.
Mix lettuce with chicken, sesame seed and green onions.
Add dressing and won tons immediately before serving.
Serves 6.
Drain pineapple; reserve 2 T. juice.
Cook chicken in hot oil until no longer pink inside.
Add peppers, onions, and pineapple chunks to pan.
Stir in sweet and sour sauce, and reserved juice and cook until vegetables are crisp-tender.
Serve over rice.
Dice or cut chicken into bite size pieces.
Roll each piece in egg, then flour.
Fry in vegetable oil until pieces are golden brown.
Lay chicken on napkin to soak up extra grease.
Cut onion, peppers and pickles into small pieces.
Put chicken in wok with sweet and sour sauce.
Add juice from pineapple chunks.
Let cook and simmer about 10 minutes.
Add pepperoni, onions and pickles to chicken.
Cook 10 minutes.
Then add pineapple and cherries, cook 5 minutes.
Salt and pepper to taste.
Bread and fry chicken cutlets.
Pat dry.
Put aluminum foil on cookie sheet.
Spread out sweet and sour sauce.
Place cutlets on top.
Then spread some more sauce on top of cutlets and bake at 350\u00b0 for 10 minutes.
Easy clean up!