This no-cook spaghetti sauce is a true weeknight savior, even for beginner cooks. Just whisk the sauce ingredients in a large bowl, add cooked spaghetti, toss to combine and dinner is ready! This pasta is savory thanks to Parmesan cheese, tart thanks to a ton of fresh lemon juice and perfumed with the fragrance of basil throughout.

Giada De Laurentiis’ Lemon Spaghetti Recipe

Ingredients

• 2/3 cup freshly grated Parmesan cheese
• 2/3 cup extra virgin olive oil
• 1 tablespoon lemon zest (from about 2 lemons)
• 1/2 cup fresh lemon juice (from about 2 lemons)
• 3/4 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1 pound dried spaghetti
• 1/3 cup chopped fresh basil

Editor’s Tip: You can easily make this recipe vegan by using a plant-based Parmesan cheese.

Directions

Step 1: Combine the sauce ingredients

In a large bowl, whisk together the cheese, oil, lemon zest and juice, salt and pepper. Set aside.

Step 2: Cook the pasta

Meanwhile, bring a large pot of water to a boil and season generously with salt. Add the spaghetti and cook, stirring occasionally, until al dente. (Check the package for a suggested cook time.)

Reserve 1 cup of the cooking liquid and drain the pasta.

Step 3: Combine the sauce and pasta

Add the spaghetti to the bowl with the sauce, along with the basil. Toss the pasta with enough of the reserved cooking liquid to moisten, starting with 1/4 cup and adding more as needed. Taste and adjust the seasonings, if desired.

Divide among bowls and serve.

What to Serve with Giada De Laurentiis’ Lemon Spaghetti

Giada recommends serving this pasta with grilled fishthink grilled shrimp or grilled swordfish. Giada’s chicken piccata would also be a great pairing. To keep the meal vegetarian, go for grilled zucchini or tofu instead. Keep the Italian vibes going with Giada’s lemon ricotta cookies for dessert!

Tips for Making the Best Lemon Spaghetti

• This pasta calls for fresh lemon zest and juice. Be sure to zest the lemons before juicing, since it’s challenging to zest a cut lemon.
• Do not let the spaghetti cool before combining it with the sauce. It’s key that the pasta is hot so it can absorb the sauce.
• For a dairy-free version, swap the Parmesan cheese for vegan Parm.

For another famous lemon pasta, check out Ina Garten’s lemon capellini.

The post Giada De Laurentiis’ Lemon Spaghetti Is a Ridiculously Easy Weeknight Dinner appeared first on Taste of Home.

Ingredients for Ranch Pork Chops

• Ranch salad dressing mix: Lots of recipes start with a packet of ranch dressing. As the title suggests, ranch flavor infuses every bite.
• Pork chops: When choosing which pork chops to buy, look for a bone-in loin chop. The bone helps insulate the meat during cooking, ensuring that the pork stays moist and tender.

How to Make Ranch Pork Chops

This recipe was developed in the Taste of Home Test Kitchen. It makes six pork chops, but can easily scale up or down.

Ingredients

• 1 envelope ranch salad dressing mix
• 1/4 teaspoon paprika
• 1/8 teaspoon salt
• 1/8 teaspoon pepper
• 6 bone-in pork loin chops (1 inch thick and 10 ounces each)

Directions

Step 1: Make the rub

Preheat oven to 450F.

In a small bowl, stir together the seasonings.

Step 2: Rub

Rub the seasoning evenly over the chops.

Step 3: Bake

Place the pork chops on a greased rack in a 15x10x1-in. baking pan. Make sure to leave space between the chops so the heat can flow around them.

Bake until a thermometer inserted into the thickest part of the pork reads 145, about 20-25 minutes.

Step 4: Enjoy!

Let the pork chops stand for 5 minutes before serving or slicing. Cutting into a hot pork chop makes the juice run out quickly. Give it time to set, cool and let the juices redistribute.

Recipe Variations

• Change up the spice mix: Most spices and dried herbs taste great with mild pork chops. Think a mesquite rub, Italian herb mix or smoked paprika and brown sugar.
• Slather on barbecue sauce: Before cooking, spread a bit of barbecue sauce over the chops. These are our favorite store-bought barbecue brands.
• Add a twist of lemon: A squeeze of citrus livens up rich, savory pork chops.

How to Store Ranch Pork Chops

Store leftover pork chops, tightly covered, in the refrigerator for up to four days.

How to Freeze Ranch Pork Chops

Wrap each chop in aluminum foil and seal in a freezer bag. They will keep for up to three months. Thaw in the refrigerator overnight before reheating.

Ranch Pork Chops Tips

How do you keep ranch pork chops from drying out?

Using bone-in pork chops will reduce the chance of dry pork. Keep a close eye on the temperature. For medium-rare chops, look for 145 to 150; 160 is well-done. Remember that the pork chops will continue to cook for a few minutes after being removed from the heat.

How else can you cook ranch pork chops?

You can cook ranch pork chops in the air fryer, which will be quicker and yield a slightly crisper exterior. You can also cook ranch pork chops on the grill.

What do you serve with ranch pork chops?

Ranch pork chops are surprisingly versatile! Serve them with anything you’d serve with plain pork chops. Think cozy sides like mashed potatoes, Brussels sprouts and roasted carrots in the winter. In the summer, try grilled corn and potato salad. Snappy green beans, asparagus or a fresh side salad are also tasty vegetable side dishes that would work.

More Delightful Pork Chop Recipes

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Pork Chops with Scalloped Potatoes

This pork chop recipe is comfort food at its best. After searing pork chops on the stove, place them on top of scalloped potatoes with onions, and bake it all in the oven. Serve with a bright fresh salad for a hearty balanced dinner. Learn how to bake pork chops.

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Dry-Rub Grilled Pork Chops over Cannellini GreensMediterranean-inspired cannellini beans with spinach, olives and artichoke hearts really complement the grilled pork chops in this dish. If you cant find Greek seasoning at the grocery store, use a combination of dried oregano, parsley and garlic powder, or any favorite herbs and spices.

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Pork and Asparagus Sheet-Pan DinnerCook everythingseasoned pork chops, apples, potatoes and asparaguson one sheet pan for an easy dinner-in-no-time meal. Cleanup is a snap, too! If you forgot to take the pork chops out of the freezer ahead of time, heres how to thaw pork chops safely.

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Pan-Roasted Pork Chops & PotatoesUsing bottled Italian dressing for a pork chop marinade is a great shortcut for this sheet-pan dinner. Roast potato wedges and Brussels sprouts for a bit before adding the chops, then everything comes out tender and perfect at the same time.

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Sweet Barbecue Pork ChopsYou dont have to grill pork chops for great barbecue flavor. This easy preparation uses bottled sauce and a few extra ingredients, and it can be made right on the stovetop. To keep pork chops from drying out, keep an eye on the temperature. You want them at 145F for maximum juiciness. Looking for more? Learn how to make Southern fried pork chops.

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Simple Marinated Grilled Pork ChopsA marinade with an acidic component is the best way to tenderize pork chops. In this case, soy sauce provides the acid, and unlike a marinade with citrus, which can render meat mushy, pork chops can sit in this one overnight for more flavor. When it comes to hitting the grill, heres how to grill pork chops perfectly every time.

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Breaded Pork ChopsOne of our favorite easy pork chop recipes, breaded pork chops are one of the quintessential comfort foods. The breading does a few things: It adds flavor, crunch and keeps the meat tender and juicy inside. Serve with mashed potatoes and green beans for a full meal.

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Mexican Pork ChopsThe best thing about pork chops is how customizable they are. Here, cumin and chili powder adds some spice, and cocoa powder adds some depth to the sauce. Since the recipe calls for jarred salsa, you can choose your heat level.

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Glazed Smoked Chops with PearsPears, balsamic vinegar and honey add a sweet tanginess to this simply prepared dish. When making pan-seared pork chops of any kind, make sure the pan is hot enough for perfect browning.

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Lemon-Dijon Pork Sheet-Pan SupperThanks to a sheet pan loaded with Brussels sprouts and sweet potatoes, youre getting a good dose of nutritious value out of this meal. Make sure to cut the vegetables fairly small so they cook perfectly tender by the time the pork is done.

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Pork Chops and BeansThe slow cooker is best used when you just dont want to turn on the stove, whether its in the heat of summer or cool nights in winter. Pork chops with two kinds of beans, aromatics and sweet chili glaze is fantastically hearty any time of year.

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Pork Chops with GlazeA sweet and tangy glaze is just what you want for grilled pork chops. Marinate the meat overnight (it wont get mushy) for the best flavor, and make sure to grill to the right temperature so they dont get overdone.

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Special Pork ChopsWhen a pork chop recipe has only three ingredientsmeat, jarred salsa and a smidge of oilget the best meat you can find and a great salsa. Here are the best salsa brands according to our expert cooks.

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Cuban-Style Pork ChopsPiled with Swiss cheese, ham, pickles and mustard, these pork chops are almost like Cubano sandwiches without the bread. A side of black beans, rice and some cool and minty mojitos wouldnt be out of place on the table.

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Baked Pork Chops with StuffingYou can make your own stuffing with day-old bread, but buying packaged stuffing works just as well. Using cream of mushroom soup as a gravy is an easy shortcut for this homey dish.

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Pork Chops n PierogiNo one said pierogi had to be a meal by themselves! Serve the potato dumplings with apples, onions and pork chops for dinner. Frozen peirogies make this a quick and easy dish.

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Greek Pork ChopsThese are like Greek souvlaki in pork chop form. The marinade made with lemon, oregano, garlic and spices adds so much flavor to grilled chops. This summer orzo salad is the perfect accompaniment.

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Zippy Breaded Pork ChopsThe zip in these pork chops comes from the ranch dressing used as the liquid base before they get dredged in bread crumbs. It helps the coating to stick to the chops just like egg would, and adds a ton of flavor and seasoning. If you enjoyed this recipe, then learn how to make ranch pork chops.

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Almond-Crusted Chops with Cider SauceFinely ground almonds help give these pork chops a crunchy outer coating, which pairs well with the tangy, creamy cider sauce. Pair with roasted root vegetables, and this dish is like autumn on a plate.

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Cinnamon-Apple Pork ChopsLike many on this list, this pork chop recipe comes together with staples you probably already have on hand. Cook the apples with brown sugar, warm spices and pecans to complement the chops.

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Air-Fryer Pork ChopsPut your air fryer to work. These air-fryer pork chops get their rich flavor from Creole seasoning and Parmesan cheese. Learn how to make the perfect pork chop seasoning.

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Chipotle-Raspberry Pork ChopsCheck out this spicy-sweet combination: raspberries and chipotle peppers! With little prep time, this super-fast dinner comes together quickly but tastes like you cooked for hours.

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Pork Chops with Creamy Mustard NoodlesNoodles in a zesty, creamy mustard sauce are just what you want with these simply prepared pork chops. It all comes together rather quickly, tooperfect when you need dinner in a flash.

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Savory Stuffed Pork ChopsBaked stuffed pork chops are a lot easier than you think. The trick is making the right size slit along the side of the chopnot too deep or long, but big enough for a few spoonfuls of this simple stuffing mixture. Add a side of vegetables and youve got a foolproof meal.

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Maple-Glazed Pork ChopsThanks to apple cider vinegar and maple syrup, this sweet and tangy glaze turns everyday pork chops into something special. These go great with homey sides like scalloped potatoes, green beans and applesauce.

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Lemon-Garlic Pork ChopsJust a few ingredientsincluding lemon, garlic and cayennemake a zippy pork chop any night of the week. Make extra spice rub and keep it handy for future chops or even chicken.

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Sage Pork Chops with Cider Pan GravyThe sauce is the star of this pork chop show. After browning sage-rubbed chops, use broth to pick up the brown bits left behind, then add apple cider and cream. Serve with rice, noodles or couscous to soak up the extra gravy.

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Pork Chops with Nectarine SalsaA great spice rub can transform any cut of meat, and this one filled with cumin, chili powder and paprika adds a ton of flavor to pork chops. The nectarine salsa is a perfect complement to the meat; use peaches if thats what you have handy.

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Pineapple-Dijon Pork ChopsUsing pineapple preserves as a base for this zippy sauce is great because its already reduced and sweetened. Make it even better by adding some fresh herbs to the pan while the sauce simmers, like a sprig of rosemary or thyme.

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Pork Chops & Acorn SquashPork chops and acorn squash cooked low and slow feels like the perfect meal for chilly nights. Orange juice both adds flavor and helps tenderize the meat, and brown sugar brings just enough sweetness to the dish.

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Tender Sweet n Sour Pork ChopsA quick sweet and sour pork made with just a few ingredients (soy sauce, brown sugar, cider vinegar) is a great weeknight go-to. Serve with rice and steamed vegetables for a complete meal.

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Basil Pork ChopsThese pork chops are a cinch to make, and all you need is what you already have in the spice cabinet: dried basil, chili powder and brown sugar. Pair with your favorite sides, like mac and cheese or baked potatoes.

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Pork Chops with Honey-Garlic SauceWhen serving pork chops with a simple glaze like this one, you want to make sure not to overcook the meat. To keep the pork chops from drying out, keep a thermometer handy and remove them from the pan as soon as they reach 145.

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Slow-Cooker Pork ChopsLean meat like pork chops do really well in a slow cooker, and theyre super adaptable. For a sweet and spicy variation on this savory recipe, brush the pork chops with barbecue sauce before adding to the slow cooker, or mix in ground mustard, apple cider vinegar and brown sugar when youre finishing the sauce.

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Baked Saucy Pork ChopsBone-in pork chops are more flavorful and juicy than boneless, but you can use either in this recipe. The sauce is one of the easiest, made with pantry staples and a few spices.

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Hawaiian Pork ChopsBig chunks of pineapple and a sweet and tangy sauce make rice a shoo-in side for this pork chop recipe. Add some vegetables, and the combination of flavors will remind you of a sweet-and-sour stir fry.

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Braised Pork Loin ChopsUse dried herbs like rosemary and sage in this simple pork chop recipe. Even though you cook the pork chops on the stove in minutes, the meat still comes out tender. This nutty wild rice is a great earthy side dish.

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Pork Chops & MushroomsTarragon is a wonderful herb to cook with and has a subtle licorice taste that lends itself to buttery sauces like the one in this pork chop recipe. You can use dried, but fresh works just as well. Have extra? Here are some of our favorite recipes to make with tarragon.

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Five-Spice Glazed Smoked ChopsMake your own five-spice powder with cloves, cinnamon, anise and nutmeg, or buy one of your favorite brands. These pork chops are great either pan-fried or grilled.

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One-Skillet Pork Chop SupperCook pork chops in the same pan as your vegetablesin this case potatoes, onions and carrotsbefore making a sauce. Comforting and quick, the all-in-one meal makes cleanup a breeze.

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The post How to Make Ranch Pork Chops appeared first on Taste of Home.

Emily Blunt, star of The Quiet Place and Oppenheimer and wife to The Office’s John Krasinski, recently joined her good friend Ina Garten to make some favorite dishes. She shared with Ina that she has the same challenge as many parents: getting her two kids to eat their vegetables. This is a problem she cleverly solves with her recipe for meaty, savory turkey bolognese.

She cooked the dish with Ina on Be My Guest (and how she managed to do this in a gorgeous puffy, orange gown without getting a speck of food on her, we’ll never know). While we know Ina loves a good weeknight bolognese with ground sirloin, Blunt’s recipe swaps out the traditional ground beef for lighter ground turkey. The turkey then simmers in a rich sauce with Parmesan cheese and is tossed with twisty pasta. The carrots, celery and onion in the recipe are diced finely in a food processor; once cooked, they melt down and “hide” in the sauce.

The sauce can be cooked on the stove or in the oven, however, Blunt says she loves how oven-cooking makes the bolognese extra “caramelly and yummy.” It also makes the recipe more hands-off and easier to manage even on the busiest of nights.

How to Make Emily Blunt’s Turkey Bolognese

The actress’s recipe takes about an hour and 15 minutes from start to finishbut most of that time is spent in the oven. The recipe makes four to six servings.

Ingredients

• 3 tablespoons unsalted butter, divided
• 2 tablespoons olive oil
• 1 medium onion, finely chopped
• 3 small or 2 large carrots, peeled and coarsely chopped
• 3 celery stalks, coarsely chopped
• 3 garlic cloves, minced
• 1-1/2 pounds ground turkey
• 1 cup Italian white wine, such as pinot grigio
• 6 ounces tomato paste
• 1 cup whole milk
• 2 bay leaves
• Kosher salt and ground black pepper to taste
• 1 Parmesan rind
• 16 ounces fusilli (or other twisted short pasta like rotini or rotelle)
• 1/2 cup freshly grated Parmesan cheese, plus extra for serving

Editor’s Note: We chose 80% lean ground turkey because it’s easier to find in stores, but Emily uses dark ground turkey in her recipe.

Directions

Step 1: Saute the veggies

Preheat the oven to 300F. Add the carrots and celery to the bowl of a food processor. Pulse the processor until they’re very finely chopped.

Heat two tablespoons of butter and the olive oil in a large, shallow, oven-proof skillet that has a lid (like a Le Creuset braiser) over medium-high heat. Add in the chopped onions; stir and saute them for about two minutes until they begin to soften and look translucent. Add in the chopped carrots and celery; saute them for two more minutes, then add in the minced garlic. Cook the ingredients for another two minutes.

Step 2: Add the turkey and next ingredients

Crumble the ground turkey into the pan. Cook the meat, stirring, until it’s brownedabout eight to 10 minutes. Pour in the white wine to deglaze the pan, scraping up any browned bits from the bottom. Once the wine is reduced, add the tomato paste, milk and bay leaves. Simmer and stir everything for about three to four minutes. Taste the sauce and add in salt and pepper until it tastes balanced. Tuck the Parmesan rind into the sauce.

Editor’s Tip: Don’t worry if this sauce looks more dry than liquidit’s supposed to! Emily Blunt learned from her famous brother-in-law Stanley Tucci (host of Searching For Italy) that a traditional bolognese is a dryer sauce. (By the way, if you haven’t tried the Stanley Tucci Negroni, it’s the perfect aperitif to enjoy while making bolognese!)

Step 3: Simmer in the oven

Put the lid on the skillet and slide it into the oven. Cook the sauce for 45 minutes, stirring it once halfway through.

Step 4: Cook the pasta

Just before the sauce is finished, cook the pasta in salted water according to the package directions. Reserve one cup of the cooking water. Drain the pasta and then put it back in the pot. Add to it the remaining tablespoon of butter, the grated Parmesan and the reserved pasta water. Stir everything together to coat the pasta.

Step 5: Finish the dish

When the sauce is done, pull the skillet from the oven and remove the lid. Remove and discard the bay leaves and the Parmesan rind. Pour the cooked pasta mixture into the pan and stir to coat the noodles with the Bolognese sauce. (If the sauce seems too thin, put the skillet over medium heat for a few minutes to thicken it.) Spoon portions of the pasta into bowls, top them with more grated Parmesan, and serve immediately.

Here’s What We Thought

This slow-simmered sauce is really delicious! It’s full of flavor from the tomato paste, vegetables and cheese, and from the caramelizing effects of the oven on the ingredients. We found ourselves going back for secondsand thirds. While Emily adds only salt, pepper and bay leaf to her sauce, other seasonings that will work well are red pepper flakes or a pinch of Italian herb blend. For a more intense tomato flavor, look for double-concentrated tomato paste in cans or tubes.

Blunt prefers to use ground dark meat turkey in her recipe. If this isn’t available at your store, we found that 80% lean ground turkey worked well in this dish. If you have a meat grinder, you can also make your own from boneless turkey thighs.

If the Emily Blunt episode ofBe My Guest made you want to cook Ina recipes all week long, Emily says this Ina Garten chicken got her a marriage proposal!

The post We Made Emily Blunt’s Turkey Bolognese and It’s the Ideal Family Dinner appeared first on Taste of Home.

This is one of the most delicious and easiest pork chop recipes to have in your back pocket. Heres how to make them.

Southern Fried Pork Chops Recipe

Ingredients

For the marinade:

• 1 cup buttermilk
• 1 tablespoon hot pepper sauce
• 4 bone-in pork loin chops (8 ounces each)

For the coating:

• 1-1/2 cups all-purpose flour
• 1-1/2 teaspoons salt
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon black pepper
• Oil for frying

Directions

Step 1: Marinate the pork chops

In a large shallow dish, whisk the buttermilk and hot sauce together. Add the pork chops, turning them to coat on all sides. Cover and refrigerate the chops for at least one hour or overnight.

Step 2: Dredge the pork chops in seasoned flour

Drain the pork chops and discard the buttermilk mixture. To make the coating, in a shallow dish, combine the flour and all the seasonings. Dredge each pork chop in the flour, turning to coat and pressing them into the flour. Shake off any excess, and place the pork chops on a wire rack set over a baking sheet. Refrigerate the chops, uncovered, for 30 minutes.

Step 3: Fry the pork chops

In a Dutch oven or deep skillet, heat 1/2 inch of oil over medium heat to 350F. Fry the pork chops in batches, uncovered, turning occasionally, until the coating is dark golden brown, about five to six minutes per side. Use a thermometer to make sure the pork chop temperature reaches 145. Drain the pork chops on paper towels. Looking for more? Learn how to make ranch pork chops.

What to Serve with Southern Fried Pork Chops

Any Southern side dishes like corn spoon bread and green beans with apricots are perfect pairings for Southern fried pork chops. You cant go wrong with mashed potatoes and gravy, mac and cheese, coleslaw and buttery biscuits, either.

Tips for Making Southern Fried Pork Chops

Can you use boneless pork chops instead of bone-in pork chops?

Like other pork chop recipes, boneless and bone-in pork chops are pretty interchangeable in most recipes. The thing to know is that rib chops have a slightly higher fat content than leaner loin chops, and that means more flavor. The bone also helps insulate the meat from overcooking, making the chops more juicy. If using boneless pork chops, keep an eye on cooking time (theyll take less time).

How can you make sure Southern fried pork chops are crispy?

No matter how you fry pork chops, you want to keep the coating crispy. One way of doing that is to not overcrowd the pork chops in the pan; cook in batches if necessary. Also make sure to drain the pork chops on paper towels before serving. This will dab off some of the excess oil, which might soften the coating.

How should you store leftover Southern fried pork chops?

Southern fried pork chops will last three to four days in an airtight container in the refrigerator. The coating might become a little soggy in the refrigerator, so a good way to reheat for crispiness is in the air fryer or in a skillet with a little oil.

You can also freeze pork chops: Just individually wrap each chop in plastic wrap or foil, and store in a freezer-safe bag or container for three to four months. Thaw frozen pork chops in the refrigerator overnight before reheating.

The post How to Make Southern Fried Pork Chops appeared first on Taste of Home.

What Is Sweet and Sour Chicken?

Sweet and sour chicken comes from China. The name comes from the combination of sugar and vinegar in the sauce. However, unlike the Westernized version of the dish that made it to the States, typically sweet and sour sauce is just used as a dip for various meats. While the sauce still has that same sweet and sour base, the food that has made its way into our hearts is a fried chicken and rice dish.

Here are more Asian recipes we love.

Sweet and Sour Chicken Recipe

This sweet and sour chicken recipe from Lori Burtenshaw of Terreton, Idaho makes 4 servings.

Ingredients

Chicken:

• 1 pound boneless skinless chicken breasts, cut into 1 inch chunks
• 1 tablespoon and 2 teaspoons reduced-sodium soy sauce
• 1 tablespoon sherry or reduced-sodium chicken broth
• 1/2 teaspoon garlic powder
• 1/2 teaspoon ground ginger
• 2 tablespoons plus 1/3 cup cornstarch, divided
• 2 tablespoons canola oil

Sauce:

• 1 can (20 ounces) unsweetened pineapple chunks
• 2 tablespoons sugar
• 1/4 cup cider vinegar
• 1/4 cup ketchup
• 1/2 teaspoon salt
• 3 cups hot cooked rice
• Optional: bell pepper

Directions

Step 1: Season the chicken

In a large shallow dish, combine 1 tablespoon soy sauce, sherry, salt, garlic powder and ginger. Add the chicken. Turn the chicken to coat. Cover and refrigerate for 30 minutes.

Step 2: Make the sauce

Drain the pineapple chunks, reserving the juice and setting the pineapple aside. Add enough water to the juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth. Stir in vinegar, ketchup and remaining soy sauce. Set aside.

Step 3: Cook the chicken

Drain the chicken, discarding the marinade. Place the remaining cornstarch in a large shallow dish. Add the chicken, a few pieces at a time, and turn to coat.

In a large skillet or wok, heat oil over medium-high heat. Add the chicken. Cook and stir until no longer pink. Remove and keep warm.

Step 4: Finish the sauce

Stir pineapple juice mixture and add it to the pan. Bring to a boil and cook and stir for 2 minutes or until thickened. Add the chicken and reserved pineapple and make sure it’s heated through. Serve with rice.

Tips for Making Sweet and Sour Chicken

How can you add heat to sweet and sour chicken?

Do you want a little less sweet in your sweet and sour sauce? You can add red pepper flakes for spice. Or you can even chop some red peppers into the dish.

How can you thicken the sauce?

The sauce thickens even more as it cools. But if your sauce is still watery, adding equal parts cornstarch and water will thicken the sauce. If the reverse problem occurs, and your sauce becomes too thick, add water to thin it out.

What else can you put in sweet and sour chicken?

The meal is already delicious on its own, but you can add veggies like green peppers and onion to your sweet and sour chicken. These enhance the flavor and add a bit of kick. Even more unconventional choices like mushrooms, carrots and baby corn can take well to the sauce.

How should you store leftover sweet and sour chicken?

Sweet and sour chicken is best served fresh, so it doesn’t lose any crispiness. But if you have leftovers, they should be stored in an airtight container. They’ll last 3-4 days in the refrigerator. You can freeze the chicken up to 3 months.

Reheat leftover sweet and sour chicken in the oven at 350 for 15-20 minutes or in the air fryer at 350 for 3-4 minutes.

More Chinese Chicken Recipes to Try

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Mongolian ChickenCut boneless, skinless chicken breasts into small and even pieces to ensure that the sauce coats every bite. You could also use a different cut of chicken if you prefer recipes with chicken thighs or chicken tenderloins.

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Sesame ChickenSesame chicken is similar to General Tsos chicken, but with less heat. If you do want to make it spicier, add chili oil or chili sauce as you cook the chicken, or drizzle the sauce on the chicken once plated.Go to Recipe

General Tso's ChickenThis takeout favorite requires breading and frying, so try it on a night when you have a bit of extra time to cook. If you like it extra spicy, add more red pepper flakes.

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Orange ChickenIf this sticky-sweet chicken is your go-to order, then you'll be excited to make it at home. It comes together in about 40 minutes and serves six. So invite a few friends or plan for leftovers.Go to Recipe

Chicken Pot StickersThe recipe makes four dozen pot stickers, and if you have leftovers, they're easy to freeze. Just cover and freeze the uncooked pot stickers in a single layer on waxed paper until firm, then transfer to freezer containers and store until you're ready for more.

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Kung Pao ChickenWarning: This dish is spicy. If you aren't that brave, go easy on the Sriracha chili sauce and serve with an extra scoop of rice. As a refresher, here's our guide on how to cook rice so you can master a restaurant-quality base for Kung Pao chicken.

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Chinese Chicken with Garlic SauceMake this garlicky chicken in the time it would have taken for your takeout order to arrive. Serve with white or jasmine rice, or even lo mein.Go to Recipe

Szechuan Skillet ChickenIf you don't own a cast-iron skillet, it might be time to invest in one. It heats evenly, it can go in the oven, and it will last pretty much forever. But even if you don't have this handy tool, you can still make Szechuan skillet chicken with a traditional frying pan.

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Black Pepper ChickenUse boneless, skinless chicken thighs for the juiciest results. When you slice the chicken, cut against the grain to shorten the muscle fibers and help the meat stay as tender as possible.

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General Tsos StewIf you love General Tso's chicken, this slow-cooker soup is about to be your new favorite weekday dinner. Thanks to shredded, pre-cooked chicken, you don't even have to brown it before you pop it in the slow cooker.

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Baked Egg RollsIf you thought you could never make restaurant-quality egg rolls at home, think again. Thanks to store-bought egg roll wrappers, this appetizer comes together in a flash.

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Pineapple-Ginger Chicken Stir-FryHere, boneless, skinless chicken breasts are cut into bite-sized cubes. If you've ever struggled with cutting raw chicken, here's a tip: The easiest way to cube chicken is to slice it while it's still slightly frozen.

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Stir-Fry Chicken Lo MeinWhile Chinese-style egg noodles are the traditional noodles used in lo mein, don't worry if you can't find them at the grocery store. You could also use Japanese yakisoba, udon noodles, rice noodles or even al dente spaghetti.

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Miso Butter Roasted ChickenWhile making this dish is time-consuming (25 minutes to prepare the ingredients and another 90 minutes to cook), it makes a complete meal that serves six. It's also a great option for batch cooking; the leftovers will keep for several days in the fridge.

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Cashew Chicken with Bok ChoyThis shortcut version of a takeout classic makes things simple with boneless, skinless chicken breasts and store-bought stir-fry sauce. Your dinner guests will never believe it all came together in just about half an hour.

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Asian Chicken DumplingsThese dumplings are fabulous for a special occasion, and thanks to a package of pot sticker or gyoza wrappers, this recipe is much easier than it looks. You can typically find Chinese five-spice powder at most Asian grocery stores, but if you don't see it, you can always make your own.

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Easy Fried RiceSure, you could buy the frozen, pre-made stuff. But when it's this easy to make from scratch, why would you? Add leftover chicken to make it a full meal.

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Garlic Chicken & BroccoliThis takeout staple uses cornstarch to thicken the sauce. But if you add too much and find it's too thick or lumpy, just add a small amount of chicken broth or water until it reaches the consistency you like.

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Slow-Cooker Sweet-and-Sour ChickenThis sweet-and-sour chicken is one of those easy slow cooker recipes you'll want to bookmark for a busy weeknight. After browning the chicken in a skillet, pop the ingredients in the slow cooker, which does most of the work for you.

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Instant Pot Sesame ChickenWe love a trusty Instant Pot recipe, and this sesame chicken takes only 10 minutes of prep time and another 10 minutes to cook. Serve it over a bed of rice or noodles to make it a complete meal.

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Asian Glazed Chicken ThighsCalling all healthy eaters: With less than 300 calories and less than 2 grams saturated fat per serving, this light and healthy dinner option also packs in a whopping 22 grams of protein. Serve with cauliflower rice or stir-fried veggies.

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Honey Chicken Stir-FryTake this meal from fridge to table in 30 minutes with a package of frozen stir-fry veggies and a simple sauce that's made with honey and reduced-sodium soy sauce. You might want to make some extra sauce to sop up the rice.

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Chinese Chicken SaladThis crunchy, flavorful salad combines Chinese and napa cabbage, chicken, ginger and chow mein noodles in a tangy sesame oil and rice vinegar dressing. Add veggies like carrots and green onions for extra crunch.

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Chinese Chicken and BroccoliThis copycat recipe tastes pretty much exactly like the takeout version, thanks to an irresistible sauce made from oyster sauce, Shaoxing rice wine, soy sauce, cornstarch and hoisin sauce. If you like the sauce a bit thicker, add extra cornstarch.

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Chicken Lo MeinYou might have most of these ingredients already sitting in your pantry. In this recipe, angel hair subs in for lo mein noodles. Just make the pasta and sauce, cook the chicken, stir-fry the veggies, mix in the noodles and enjoy.

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Sweet and Sour ChickenYou'll want to slather this amazing five-ingredient sauce on everything. Pineapple chunks, sugar, cider vinegar, salt andyesketchup are a winning combination.

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