If you like sweet and sour chicken, you will like this.
My kids all removed the pineapple and peppers off the top, but ate the chicken and rice with smiles.
You take what you can get, right?
|1/2 cup flour|
6 chicken breast halves (I used about 12 tenders)
3 Tbs. oil
3/4 cup sugar
2 Tbs. cornstarch
1 tsp. chicken bouillon granules
1/4 tsp. ground ginger
1 can pineapple slices
1/2 cup cider vinegar
1 Tbs. soy sauce
1 green pepper
*In a large ziploc bag, combine flour with some salt and pepper. Add the chicken and shake to coat. In a skillet, brown the chicken in oil. Transfer to a greased 9X13. In a saucepan, combine sugar, cornstarch, bouillon and ginger. Drain pineapple juice from can into a 2-cup measuring cup. Set the pineapple slices aside. Add enough cold water to juice to make 1 1/4 cups. Stir in vinegar and soy sauce and add to sugar mixture. Bring to a boil and stir for 2 minutes until thickened. Pour sauce over chicken and top with sliced green pepper and pineapple. Bake for 30 minutes at 350. Serve over rice.
*Recipe out of a cooking magazine.