Sunday, January 12, 2014
Sweet and Sour Chicken
My family loves this chicken recipe. A lower fat method of cooking the chicken would be to dredge the chicken in the flour mixture and then bake on a cookie sheet sprayed with nonstick spray. I think 15 minutes at 400F would be sufficient. Marilyn is my visiting teaching partner.
3 to 4 carrots peeled and sliced thin on the diagonal Saute carrots and onion in small amount of oil until tender crisp. Remove from pan and set aside.
1 onion cut into bit size pieces
1 20 ounce can pineapple chunks - drained (Since I've made this several times we have decided not to drain the pineapple.)
3-4 skinless chicken breasts cut into about 1 inch pieces.
1/2 t. garlic salt
1/2 C. flour
1/2 C. corn starch
1 egg beaten
Mix cornstarch and flour together. Set aside. Sprinkle chicken with garlic salt, dip into beaten egg, then shake in flour mixture. Brown in a little hot oil. Remove from pan, drain and set aside.
In same pan mix and bring to a boil:
3/4 C. sugar
1/4 C. chicken stock
1/2 C. ketchup
1 T. soy sauce
1/4 t. salt
1 C. water
After sauce comes to a boil add the chicken and vegetables. Simmer until chicken is cooked through. Add pineapple chunks and heat. If the sauce isn't as thick as you would like it you can thicken it with some of the left over cornstarch mixture. Serve over cooked rice.
Depending on how much chicken you use you might want to double the sauce.