Tuesday, January 18, 2011

Sweet & Sour Chicken

Twenty years ago, I thought this was gourmet! This recipe circulated during a time when I could not cook anything without some sort of can of soup in it.


3 T. cornstarch
1 can (10 oz) condensed chicken broth
1 T. veggie oil
1 lb. skinless, boneless chicken breates, cut into 1-inch piecees
1 can (8oz) pineapple chunks in juice, undrained
1/4 cup sugar
1/4 cup vinegar
1 small green and/or red pepper, cut into 2-inch strips
4 cups hot cooked rice

In bowl mix cornstarch and broth until smooth; set aside;

In medium skillet over medium-high heat, heat oil; add chicken in 2 batches and stir fry until browned; Set chicken aside. Pour off fat.

Reduce heat to medium; add pineapple, sugar, vinegar and pepper; heat to boil;

Stir in cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly;

Return chicken to pan; Reduce heat to low; cover and cook 5 minutes or until chicken is no longer pink, stirring occasionally.

Serve over rice.

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