Sweet - and - Sour Chicken |
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Prep Time: 40 Minutes Cook Time: 15 Minutes |
Ready In: 55 Minutes Servings: 6 |
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I have tweaked it a bit to suit our family's tastes. However - the sauce is true to the original recipe. I have used this recipe for a large women's group dinner (75 ladies) and there were oohs and aahs all around. Enjoy. Ingredients:
3 tablespoons sugar |
2 tablespoons cornstarch |
1/8 teaspoon pepper |
1 (6 ounce) can pineapple juice |
3 tablespoons ketchup |
2 tablespoons lemon juice |
2 tablespoons soy sauce |
2 large boneless chicken breasts, in strips |
1 large carrot, sliced |
1/4 cup onion, chopped |
1 1/2 teaspoons vegetable oil |
1 medium zucchini, sliced 1/2 inch thick |
1/2 medium sweet red pepper, cut into strips |
1/2 medium green pepper, cut into strips |
1 (8 ounce) can unsweetened pineapple tidbits, drained |
cooked rice |
Directions:
1. In a bowl, combine sugar, cornstarch, pepper and pineapple juice until smooth. (*If you drain juice from tidbits and add apple or orange juice to make 6 oz - this works just as well.) Stir in the ketchup, lemon juice and soy sauce. Set aside.
2. In a nonstick skillet or wok, cook chicken, carrot and onion in oil (or use veg. spray - works just as well) until chicken is browned.
3. Add the zucchini and red and green peppers. Stir until vegetables are crisp-tender.
4. Pour sauce that was set aside over chicken/vegetable mixture.
5. Add pineapple.
6. Bring to a boil; cook and stir for 2 minutes or until thickened.
7. Serve over hot cooked rice.
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