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Main Dishes

Sweet and Sour Chicken - 2002
​​​Recipe courtesy of Terry New

INGREDIENTS
  • 2 pounds  chicken
  • 1 tablespoon oil
  • 2 cups  flour
  • 1 can  pineapple chunks --separated juice *
  • 1 ½ cups  water -- * see directions
  • 2 cups sugar
  • 4 tablespoons  corn starch
  • 1 ½ cups  cider vinegar
  • 2 tablespoons  soy sauce
  • ½ teaspoon  ginger
  • 2 chicken bouillon cubes
  • 1 bell pepper -- cut in 1" cubes
  • 1 onion -- cut in 1" cubes
  • 1 cup  carrots -- cut in 1" cubes

​PREPARATION
Dredge chicken in flour and brown lightly with oil; lay chicken in 9x13 baking dish. Combine pineapple juice with enough water to make 2 1/2 cups liquid.  Add to sauce pan with sugar, cornstarch, cider vinegar, soy sauce, ginger and bouillon cubes.  Bring to boil and boil for about 2 minutes, stirring occasionally.  Add pineapple chunks and stir.  Then add vegetables and stir. Pour mixture over chicken. Bake uncovered for 30 minutes or until chicken and vegetables are done. Serve over rice.

Terry has a friend who uses the leftover sauce for dipping egg rolls.

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