Wednesday, December 7, 2011

Sweet and Sour Chicken

2 tsp Olive Oil
12 Chicken tenderloins cut in half (or 3 chicken breast cut into 6 pieces each)
1 green pepper "chunked" (chopped in slighlty larger pieces)
1 medium onion chopped
2 cloves fresh garlic or 1 Tblsp garlic powder
1 cup water
1 cup ketchup
1 1/2 - 2 cups sugar
1 can (20oz) pineapple chunks with juice
1 Tbls soy sauce
1/4 tsp vinegar
1/2 tsp powdered ginger (optional)
1/3 cup flour or cornstarch dissolved in 3/4 cup water
5 cups (enough for your family) cooked brown or white rice

Slightly warm Olive oil in large skillet, place chicken in pan and lightly Brown on each side without cooking all the way. When turning chicken over add Green Pepper, Onions, and garlic. When chicken is lightly brown but still pink in center remove from heat - veggies will be slightly soft.

In Stockpot or large sauce pan combine water, ketchup, sugar, pineapple, soy sauce, vinegar, and ginger. Stir until well blended. Cook on medium high heat until bubbling stirring often. Add Chicken and veggies. Bring back to a boil. Stir in flour/cornstarch mixture. Cook for 15-20 minutes at medium high heat or until chicken is done. Sauce will be slightly thick and bubbly. Serve over rice.

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