Sweet and Sour Chicken
Lynn
ingredients
- 3-4 chicken breasts, cubed into 3/4 in.
- 3 tbls. butter
- 2 tbls. water
- 1 egg
- 1 c. buttermilk baking mix (Bisquick)
- 1/3 c. packed brown sugar
- 2 tbls. cornstarch
- 1 6 oz. crushed pineapple, drained, reserve syrup
- 3 tbls. vinegar
- 2 tbls. ketchup
- 2 tbls. soy sauce
- green pepper, sliced or chunked
- 1 small onion, thinly sliced
- Hot Rice
directions
- 1
Heat vegetable oil in electric skillet. Beat water and egg slightly. Dip chicken into egg mixture, then coat with baking mix. Fry in skillet until golden brown. Put on paper towel and put in microwave to keep warm until all chicken is cooked.
- 2
Mix brown sugar and cornstarch in 3 qt. saucepan. Add enough water to reserved pineapple syrup to measure 1 2/3 cups. Stir syrup mixture, vinegar, ketchup and soy sauce into saucepan. Cook over medium-high heat until mixture thickens and boils. Stir in pineapple, green pepper and onion; reduce heat. Stir in chicken; heat until hot. Serve over rice.
- 3
Note: Sometimes I do not mix the chicken and sauce together. Rather I put the chicken on top on the rice and then let each person put on the amount of sauce that they want.
notes
Prayer should be the key of the day and the lock of the night.
Source: Lynn
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