Sweet and Sour Chicken
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| | boneless chicken breasts (about 5-6 halves) |
| | flour |
| | salt and pepper to taste |
| | vegetable oil for browning |
| 1 | 16 ounce can pineapple slices |
| 1 cup | granulated sugar |
| 2 Tbsp | cornstarch |
| 3/4 cup | white vinegar |
| 1 Tbsp | soy sauce (i use the low sodium) |
| 1/4 tsp | ground ginger |
| 1 | chicken bouillon cube |
| 1 - 2 | green bell peppers cut into thin slices |
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| dust the chicken with a mixture of flour, salt and pepper. brown in hot |
| oil. remove from the pan, cut the chicken into bite size pieces or just |
| cut them in half. drain and set aside. |
| |
| drain the pineapple juice into a measuring cup and add enough water to |
| make 2 cups (or add extra pineapple juice if you have it on hand). combine |
| the juice, sugar, corn starch, vinegar, soy sauce. ginger and chicken |
| bouillon cube in a deep saucepan. bring to a boil whisking this takes |
| about 5 minutes to come to a boil. remove from heat. place the chicken in |
| an oven proof casserole dish, pour the sauce over the chicken. bake |
| uncovered 1 hour at 300. remove from oven and top the chicken with the |
| pineapple slices and the green peppers. bake another 30 minutes. serve |
| with rice. |
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| (ID: 1679) Mirror: rec.food.recipes: Sat, Aug 13, 2005 |