Joan's Easy Sweet and Sour Chicken |
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Prep Time: 15 Minutes Cook Time: 60 Minutes |
Ready In: 75 Minutes Servings: 8 |
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You heat up the sauce ingredients on the stove top, pour over chicken parts in a baking dish and let the oven do the work! My MIL said she made this for company. I added sliced water chestnuts. Serve with rice. You can use Splenda sugar substitute for this (equivalents are on the box). Ingredients:
3 -4 lbs chicken parts, cut up |
1 (24 ounce) can crushed pineapple, reserving 2 tsp. juice |
4 tablespoons cornstarch |
1/2 cup sugar |
1 cup low sodium soy sauce |
1/2 cup cider vinegar |
3 garlic cloves, minced |
1 1/2 teaspoons ground ginger |
3/4 teaspoon black pepper |
Directions:
1. In a large saucepan, combine all sauce ingredients.
2. Cook over medium heat, stirring constantly until sauce thickens and bubbles.
3. Place chicken parts in a baking dish, skin side down (if you are leaving the skin on) or meat side down.
4. Pour sauce over the chicken in the baking dish and bake in a 400 degree oven for 1 hour, basting several times if needed. After a half an hour, turn the pieces over and let the skin get crisp. If it is in too much liquid, remove chicken to a broiler rack and broil to finish.
5. Serve with the sauce over the chicken and with rice.
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