Sweet-Sour Chicken Nuggets |
|
 |
Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 4 |
|
Everyone loves this meal, particularly our grandchildren, says Arlene Best of East Ridge, Tennessee. Frozen breaded chicken and canned pineapple make this dish a snap to prepare, and its sweet tangy taste keeps them asking for more. Ingredients:
1 medium green pepper, cut into chunks |
1 large onion, cut into wedges |
1 to 2 tablespoons canola oil |
1 can (14-1/2 ounces) chicken broth |
1/2 cup pancake syrup |
1/4 cup cider vinegar |
1 tablespoon soy sauce |
1 can (8 ounces) pineapple chunks |
2 to 3 tablespoons cornstarch |
20 pieces breaded chicken nuggets, thawed |
hot cooked rice |
Directions:
1. In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
2. Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
3. Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice. Yield: 4 servings.
|
|