In crock-pot, place carrots, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours. Remove chicken, keeping warm. Blend cornstarch and water. Stir into juices in crock-pot. Cover; cook on high 10 to 15 minutes. Season to taste. Serve over hot cooked rice.
In slow cooker, place carrots, celery, green pepper and onion. Top with chicken breasts. Sprinkle with salt. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7 to 8 hours or high 3 1/2 to 4 hours.
Remove chicken, keeping it warm. Blend cornstarch and water, stir into juices in slow cooker/Crock Pot. Cover; cook on high 10 to 15 minutes or until thickened. Season to taste and serve over rice.
Pre heat oven to 350 degrees.
Rinse chicken thighs and place in an 8x8 glass dish or a casserole dish that is at least 2\" deep.
Sprinkle with black pepper and seasoned salt on both sides to taste.
Add chicken stock.
Cover and place in oven and cook for 1hr & 15 minutes.
Remove from oven and drain juices from chicken.
Pour sweet & sour sauce over the chicken and cover again and cook for another 15 minutes to warm the sauce.
Serve with rice to put the delicious sauce over.
Cut boneless chicken in chunks or strips; cook a few minutes until almost done.
Dip into egg and roll in flour.
Fry in frying pan. Repeat process.
When all chicken is fried, place in pot. Cut up green peppers, onions and garlic.
Saut in frying pan until caramelized. Add vegetables to chicken; add pineapple chunks, water, sweet-sour sauce, salt and pepper.
Cook until it starts to boil.
Enjoy!
Place pork, water, ginger and soy in a pan; bring to a boil over high heat.
Cover, reduce heat and simmer for 5 minutes. Drain and let cool.
Prepare Sweet-Sour Sauce and set aside.
Coat pork cubes with flour, salt and pepper; mix.
Stir-fry with peanut oil for 4 to 5 minutes until brown.
Add carrots; stir-fry 1 to 2 minutes.
Cover for 1 minute.
Add green pepper; stir-fry 1 minute.
Cover for 1 minute.
Add pineapple chunks and sweet-sour sauce.
Cover and simmer on low until sauce is heated. Serve over white rice.
Cut bread in cubes.
Soak in a little cold water until soft. Squeeze out water.
Combine with remaining ingredients except Sweet-Sour Sauce.
Shape in balls the size of walnuts.
Place in jelly roll pan (or brown in skillet containing a little hot fat.) Bake in a very hot oven (450\u00b0) for 15 to 18 minutes.
Place balls in Sweet-Sour Sauce and simmer 10 minutes.
If balls are made ahead, add sauce to them and heat in the oven.
Makes about 36 meat balls, 8 to 9 servings.
Mix sweet & sour sauce and bell peppers together in slow cooker.
Pour thawed meatballs in slow cooker.
Stir to coat meatballs with sauce and simmer on low heat for about 3 hours, stirring occasionally.
Mix together turkey, water chestnuts, garlic and soy sauce in medium bowl.
Shape into 4 one-half inch thick patties.
Heat oil in skillet over medium heat.
Add patties and cook 10 to 12 minutes or until no longer pink, turning once.
Serve with Sweet Sour Pineapple Sauce.
In 1 3/4-quart casserole, combine sweet-sour sauce, 1/4 cup catsup, green pepper and peaches.
Set mixture aside.
In medium mixing bowl, combine egg, bread crumbs, 1 tablespoon catsup, soy sauce, ginger, garlic powder and pepper.
Add turkey and mix well. Shape into 4 loaves.
Arrange loaves in casserole.
Cook 8 to 10 minutes on High power, covered, until done.
Turn casserole 1/2 turn once.
Cut each pineapple in half lengthwise, cutting through crown, and remove fruit. Set shells aside, laying them upside down to drain. Trim core from fruit, then cut fruit into chunks.
Place wok over high heat. Add 1 Tbs oil. Then cook garlic & chicken. Move up the sides of the pan. Add remaining oil, onion, green pepper. Stir fry 2 minutes.
Return chicken to vegetables. Add sweet and sour sauce. Stir until boiling and thick.
Spoon chicken into one end of the pineapple shells. Fill the other end with 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.
Cook shells.
In a separate large pot, combine mincemeat, vinegar, ginger, garlic, tomato paste, curries, lime juice, raisins and briskly simmer.
Add chicken, all vegetables, and simmer 20 minutes; taste and correct seasonings.
When done, let cool and then mix in cooked COOLED pasta WITH IT.
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).
gg whites.
Add the chicken and toss until well coated
eat stirring occasionally, cook your chicken however you like it, I
Cut the raw chicken breast into bite sized pieces.
Spray your crock-pot with cooking spray.
Add chicken, garlic powder and onion powder; stir.
Stir in sweet and sour sauce, pineapple chunks, brown sugar and the 1/4 cup of pineapple juice.
Cover and cook on low for 6-7 hours.
Add frozen vegetables during the last 30 minutes of cooking and cook on high.
Makes four servings at 5 WW pts per serving.
In a large non-stick skillet, heat oil over medium high heat.
Season chicken strips and add to pan.
Brown chicken and remove to plate.
Add red and green peppers and cook for 1 minute.
Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer.
Simmer until sauce begins to reduce.
Stir in cornstarch mixture and bring liquid to a simmer.
Stir in chicken strips and cook for 5 minutes.
Serve over rice.
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.
Mix salt, sesame oil, m.s.g., sugar and black pepper together. Add to chicken.
Mix flour, starch, baking powder, salad oil and water in blender.
Pour over chicken and fry.
When eating sweet and sour chicken you will need a cup of sweet and sour sauce.