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.
Mix all ingredients except Sweet and Sour Sauce and parsley; shape into 20 meatballs and place in baking pan.
Bake meatballs in preheated 350 degree oven until browned and no longer pink in center, about 20 minutes.
Arrange meatballs in serving dish; pour hot Sweet and Sour Sauce over meatballs and sprinkle with parsley.
Serve over noodles or rice.
Mix flour, sea salt and pepper on a large plate.
lightly beat egg whites in a medium bowl.
spread coconut on another large plate.
dip shrimp in flour then in egg whites.
roll each shrimp in coconut until well covered.
heat lard in a large cast-iron skillet over medium high heat and fry shrimp until browned and crispy, about 5 minutes on each side.
Soy Sauce:
Mix all ingredients and stir until sugar is dissolved.
makes 1 cup.
Serve shrimp with sweet and sour soy sauce.
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).
or 10 mins until browned and cooked through. Transfer to a
f any connective tissue and cut away any green-
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.
eef, pepper, salt, egg, onion, and oatmeal. Once combined roll meat
eat. Toss together pork, peppers and oil. Season. Working in batches
t aside. Combine the remaining sweet and sour sauce ingredients in a small
Cut pork into chunks.
Dip in soy sauce and then in flour. Cook thoroughly in pan with oil.
In a wok or clean frying pan, cook frozen vegetables according to package directions; drain excess water.
Add sweet and sour sauce.
Add drained pineapple. Add pork.
Cook on medium heat until thoroughly heated.
In large mixing bowl combine and mix: ground meat, sugar,
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.
Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.
Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.
Stir in rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and rice is tender.
Assemble all ingredients. Preheat large skillet or wok over high heat for 10 seconds.
Add oil to skillet and heat for 15 to 20 seconds.
Carefully add chicken strips and stir-fry until chicken is cooked, about 5 or 6 minutes.
Add vegetables and pineapple, stir-frying 3 to 5 minutes or until vegetables are crisp-tender.
Stir in sweet and sour sauce.
Continue stirring until sauce covers all ingredients and is thoroughly heated. Serve over rice.
Makes 4 to 6.
n your refrigerator.
Rinse and clean the parts with cold
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.
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.
To make the sweet and sour sauce sauce; in a saucepan
n half. Blend reserved syrup and sweet and sour sauce; set aside.
Cut