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Poultry >  Sweet & Sour Chicken >

 

Sweet & Sour Chicken

• 3 TBS cornstarch

• 1 can chicken broth (about 1/2 cup)

• 1 TBS vegetable oil

• 1 LB boneless chicken breasts, cut into 1" pieces

• 1 can (8 oz.) pineapple chunks in juice, un-drained

• 1/4 C sugar

• 1/4 C vinegar

• 1 small green bell pepper, cut into 2" strips

• 4 C hot-cooked rice

In a bowl, mix the cornstarch and broth. Heat the oil in a skillet. Add chicken and stir-fry until browned. Add the broth mixture, pineapple, sugar, vinegar and bell pepper strips. Heat to a boil. Cook and stir until mixture boils again and thickens. Cover and cook over low heat for about five minutes, or until chicken is done. Serve over hot-cooked rice.

 

Recipe featured in the Food Fare Cookbook.

 

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