More Great Recipes: Poultry

Sweet and Sour Chicken


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1 (20-ounce) can pineapple chunks (reserve juice for sauce)
¼ cup soy sauce
½ cup cider vinegar
¾ cup light brown sugar
¼ cup flour
1½ green peppers, diced
1 cup celery, chopped
1 (8-ounce) can sliced water chestnuts, drained
1½ pounds cooked chicken in strips


1. In a large saucepan over medium heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar; stir in flour and stir until thickened.


2. Stir in vegetables and water chestnuts then mix in chicken strips; cook until heated well.


3. Stir in pineapple chunks; heat thoroughly.


4. Serve over rice


Pairs Well With


Notes

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