Monday, February 1, 2010

Sweet and Sour Chicken

1 (20 ounce) can pineapple chunks, juice reserved
1/4 cup soy sauce
1/2 cup vinegar
3/4 cup brown sugar
1/4 cup flour
1 1/2 lbs cooked chicken meat, cut into strips

optional ingredients:
1 1/2 green bell peppers, diced
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced

In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour and stir until thickened. Stir in chicken (and optional ingredients). Cook and stir until heated through. Stir in the pineapple chunks before serving.

Cooking Club: Thaw and heat in a saucepan over medium heat until heated through. Serve over rice and with a salad or other vegetable.

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