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Sweet and Sour Chicken - 2002
Recipe courtesy of Terry New
INGREDIENTS
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.
- 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.