Chinese Food Recipes and Cooking
Chinese food need never be a once-a-week-restaurant treat again!
Free mouth watering Chinese recipes, easy to follow & cook, Chinese cooking is simply rewarding!

Home
Chinese Recipes
Chinese Salad
Tasty Soup
Fluffy Rice
Squids & Crabs


Noodles Delight
Chicken Recipes
Succulent Pork
Beef Recipe
Fresh Fish
Lamb & Mutton
Seafood Platter
Crunchy Vegetables
Nutritious Tofu
Assorted Dim Sum
Delicious Eggs
Shrimps & Prawns

Soothing Chinese Tea
Sauces & Seasoning
Chinese Desserts
Snacks & Appetizers
Cooking Methods
Chinese Kitchen


Glossary of Ingredients
Glossary of Cooking Terms
Kitchen Guide & Tips
Measurement Conversion
Food Articles & Fun Stuff
Learn to Speak Chinese
Chinese Restaurants
International Recipes
Asian Recipes
Chinese Cook Book
Chinese Cooking Videos
   
 
New Recipes
+ Crispy Five Spice Spring Roll
+ Deep Fried Taro Paste with Minced Duck Meat
+ Braised Stuffed Whole Cabbage with Abalone and Broccoli
+ Pan Fried Freshwater Prawns in Special Sauce
+ Double-Boiled Spring Chicken Soup with Snow Fungus and Quail Eggs
+ Fried Glutinous Rice with Assorted Waxed Meats
+ Chilled Almond-Flavor Soybean Jelly with Longan
+ Spring Blossom Cold Dish Combination
+ Ginger Curry Mussel Stew
+ Tuna-filled Quinoa Croquette
 
 

Chinese Recipe : Sweet and Sour Chicken

Ingredients:

  • 4 tbsps Peanut oil, divided
  • 1 lb. chicken breast, sliced thinly
  • 1 c. sliced celery
  • 1 c. Chinese cabbage, chopped
  • 1 med. onion, diced
  • 1-2 carrots, shredded
  • 1 red, yellow or green pepper, diced
  • 1/2 tsp. grated fresh ginger or 1/4 tsp. dried ginger
  • 1 clove garlic, minced

Sauce:

  • 1/3 c. rice wine vinegar
  • 1/2 c. brown sugar
  • Salt, pepper to taste
  • 1/4 tsp. dried ginger
  • 1/2 c. ketchup
  • Pinch of garlic powder
  • 1 c. chicken stock
  • 2 tbsp. cornstarch

Directions:

  1. Have all ingredients chopped and ready to go.
  2. In a deep skillet or wok, heat 2 tbsps. oil over high heat.
  3. Add all vegetables. Stir-fry quickly until onion is cooked and translucent. Remove to bowl.
  4. Add 2 tbsps. oil to wok; heat. Add chicken and stir fry until no longer pink on outside (5-7 minutes).
  5. Mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly.
  6. To chicken in wok, add vegetables and sauce mix. Cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened.
  7. Serve over hot cooked white rice.

Do you like this Chinese recipe? Please share them with your friends: Bookmark and Share

There are 5 comments
January 12, 2011 - 13:42
Subject:

This recipe was the only great thing is the dough was too thick, but it was easily fixed by adding a little water. and I loved the sauce I just added a chopped green pepper, tomato and pineapple, such as restaurants. This went very well with Chinese fried rice (not hard at all). Mmmmm

Reply to
mary – lancashire
January 27, 2011 - 12:22
Subject: Re: Nice

i agree the recipe is so easy to follow ,the results are tasty

November 09, 2010 - 08:57
Subject:

I tried to cook this recipe but no luck..better next time.

emma ward – maryport
November 01, 2010 - 10:01
Subject: sweet and sour chicken

i love this recipie it has a lot of taste and you can add some of your own things to it aswell

melissa
April 24, 2010 - 05:17
Subject: love ricey

I love chinese food.I really love this recepe it is very tasty

Do you like this recipe? Have you put your own twist to it? Please do share.




?
? ?
?

Powered by TalkBack

Chinese Chicken Recipes

General Tsao's Chicken recipe , Kung Pao Chicken recipe , Lemon Chicken recipe , Cashew Chicken recipe , Stir Fried Hazelnut Chicken, Empress Chicken Wing, Drunken Chicken, Salted Chicken, Chicken Chop Suey, Mongolian Chicken, Chicken Thighs in Tangy Sauce, Sweet and Sour Chicken, Walnut Chicken, Sesame Chicken Wing, Moo Goo Gai Pan, Peking Duck recipe, Steamed Chicken Wrapped in Lotus Leaves

GO TO TOP



 

Custom Search
Bookmark and Share
Measurement
Converter
 

Key in value & click anywhere outside the box to convert!

Temperature Converter
°F
°C

Weight Converter
Pounds
Ounces
Grams
*1 KG = 1000 grams.

Liquid Converter
fl.oz.
ml.
cups
*1 liter = 1000 ml.

New Articles
+ How to Make Chili Oil
+ All About Wontons
+ How to Make Chicken Stock
+ All About Wontons
+ How to make chicken broth...
 
 
buy from China
DHgate.com  
 

Home :: Links Exchange :: Contact Us :: Privacy Policy :: Terms of Use :: Sitemap
Asian Recipes

Copyright © 2013 Chinese Food Recipes.com. All Rights Reserved. Your ultimate Chinese food and Asian food recipes site.
Last Modified: 11/28/11.