Subj : Chinese Chicken - 26
To   : All
From : Dave Drum
Date : Sun Jan 05 2025 13:32:50

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Favorite Sweet & Sour Chicken
 Categories: Poultry, Fruits, Herbs, Rice
      Yield: 4 servings
 
      1 tb + 2 ts soy sauce; divided
      1 tb Chicken broth
    1/2 ts Salt
    1/2 ts Garlic powder
    1/2 ts Ground ginger
      1 lb Boned, skinned chicken; in
           - 1" cubes
     20 oz Can unsweetened pineapple
           - chunks
      2 tb + 1/3 c cornstarch; divided
      2 tb Sugar
    1/4 c  Cider vinegar
    1/4 c  Ketchup
      2 tb Oil
      3 c  Hot cooked rice
 
  In a large shallow dish, combine 1 tablespoon soy sauce,
  sherry, salt, garlic powder and ginger; add the chicken.
  Turn to coat; cover and refrigerate 30 minutes.
  
  Drain pineapple, reserving juice; set pineapple aside.
  Add enough water to juice to measure 1 cup. In a small
  bowl, combine 2 tablespoons cornstarch, sugar and
  pineapple juice mixture until smooth; stir in vinegar,
  ketchup and remaining soy sauce. Set aside.
  
  Drain chicken, discarding marinade. Place remaining
  cornstarch in a large shallow dish. Add chicken, a few
  pieces at a time, and turn to coat. In a large skillet
  or wok, heat oil over medium-high heat. Add chicken;
  cook and stir until no longer pink. Remove and keep
  warm.
  
  Stir pineapple juice mixture and add to pan. Bring to a
  boil; cook and stir for 2 minutes or until thickened.
  Add chicken and reserved pineapple; heat through. Serve
  with rice.
  
  Lori Burtenshaw, Terreton, Idaho
  
  Makes: 4 servings
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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