Cut up chicken into bite size pieces.
Peel and slice the carrots.
Cover bottom of skillet with oil; saute chicken until tan.
Add carrots; cover with water and cook until soft (about 1/2 hour).
Stir in sweet 'n sour sauce; simmer.
Let thicken while cooking rice according to package.
Stir in drained pineapple. Serve over rice.
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Cook vegetables 2 minutes and add water chestnuts and green pepper.
Cook until crisp and add Sweet-N-Sour Sauce.
Slice and simmer the vegetables for 25 minutes in covered frypan.
After cooking 10 minutes, slice the apple over the vegetables.
Pour vegetables into a 2 1/2-quart casserole.
Pour the sweet 'n sour sauce over top.
Put in oven at 350\u00b0 for 15 minutes.
Best with fish or chicken.
Soak bread in bouillon.
Mash bread into meat.
Pour barbecue sauce and sweet n' sour into frying pan and mix thoroughly.
Form meat into 1-inch balls and dip into cold sauce.
Heat sauce on low heat and cook meatballs, turning until all sides are cooked. Simmer in sauce for about 2 hours or until sauce has become thick, dark and glazed.
Stir occasionally.
Drain off fat.
May be frozen and reheated.
Mix together all ingredients, make into meatballs, roll in flour and fry in a little oil until done.
When done, put in a container and add the rest of the sweet 'n sour sauce.
It's best if eaten the next day.
Warm on the stove or in the microwave--Enjoy!!
Make 1-inch meatballs with ground beef and chopped onion. Cook until brown.
Place meatballs in crock-pot.
Mix together sweet 'n sour sauce, tomato sauce, soy sauce and brown sugar. Cook slow in crock-pot.
Serve over rice.
Brown chicken in large skillet. Drain. Stir in sauce. Cover and simmer for 1 minute. Add pepper stir-fry. Cover and simmer for 5 minutes or until peppers are tender. Serve over white rice. Makes 4 servings.
In medium skillet, heat oil and cook carrots, snow peas and green bell pepper over medium heat, stirring frequently 5 minutes or until crisp-tender.
Add water chestnuts, tomato, cucumber and sweet 'n sour spicy French dressing blended with brown sugar and soy sauce.
Simmer, covered, 5 minutes or until vegetables are tender.
Top, if desired, with sesame seeds.
Yields 6 servings.
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.
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.
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.
Cut chicken into strips.
Drain pineapple chunks and reserve juice.
Cut green pepper into strips.
In medium skillet, heat oil. Add chicken and brown on both sides, 5 to 6 minutes.
In a small bowl, combine sweet and sour sauce mix, reserved pineapple juice, water and sugar.
Pour over chicken.
Add pineapple and green pepper.
Cook, covered, over low heat for 10 to 12 minutes.
Serve over rice.
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.
Wash and peel carrots.
Cut into bite-size pieces.
Wash mushrooms and cut in half.
Dice bell pepper and onion.
Wash meat and cut into bite-size pieces.
Drain all water off.
Heat very large skillet or wok.
Put in oil, carrots, onion, bell pepper and meat.
Cover and cook until carrots start to tender and meat is done, stirring often.
Drain well, then add mushrooms and water chestnuts.
Cook until almost done.
Add sauce and simmer until vegetables and meat are done.
Serve over rice.
This recipe can be increased easily or
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).
Deep fry the chicken tenders or nuggets follow directions on pkg.
Add Chicken, Pineapple, carrots, and sweet n' sour sauce in a skillet.
Heat and serve over rice Yum!
Cut chicken into 1-in pieces.
Drain pineapple chunks, reserving 2 Tbsp juice.
In a large skillet, heat vegetable oil. Cook bell pepper, onion, mushrooms, and water chestnuts in hot oil, over medium heat, until crisp tender. Remove vegetables, set aside.
Cook chicken chunks until browned. Add vegetables back to skillet with sauces, pineapple, and reserved pineapple juice. Heat through.
Serve over hot cooked rice.
Top with chow mein noodles, if desired.