"Do not overcook this dish. Most seafoods...should be simply threatened with heat and then celebrated with joy."--Jeff Smith, The Frugal Gourmet

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken, by , is from The Gibb Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Sherrie Burt
Added: Thursday, November 13, 2008


1 lb. Chicken Tenders
2 tbsp. Cooking Oil
1 tsp. Salt
1 tsp. ginger
1/8 tsp. pepper
1 Beef Bouillon Cube- dissolved in 1 c. water
1 Bag Sliced Carrots (about 1-1 1/2 c.)
2 Green Peppers- thinly sliced
1 c. Brown Sugar
1/4 c. Vinegar
1/4 c. Soy Sauce
1/3 c. Corn Starch-dissolved in 1 c. water
White Rice (optional)

1. Slice uncooked chicken into strips and place in medium sized frying pan. Brown chicken in 2 tbsp. cooking oil. Add salt, ginger, pepper, and dissolved bouillon cube. Heat and mix all together, then add carrots. Cover pan and cook 12 minutes on medium/low heat.

2. Add green peppers, stir, cover pan and cook 12 more minutes on medium/low heat.

3. Use a slaughted spoon and remove meat mixture from pan, leaving liquid behind, and set in a separate dish.

4. Add brown sugar, vinegar, and soy sauce to liquid left in pan. Bring to a boil.

5. Slowly add dissolved corn starch to boiling liquid. Keep stirring until liquid becomes thickened and transparent. Pour liquid over meat mixture.

6. If desired serve chicken over steamed rice.

Number Of Servings:
Number Of Servings:
Personal Notes:
Personal Notes:
This recipe is pretty involved, once you get going you need to keep going. I have found it is helpful to have all my ingredients cut or dissolved and ready to go before I start cooking. this way I am not stressed while in the middle of cooking!

This Sweet and Sour Chicken is different and delicious. I am not a fan of "restaurant" sweet and sour chicken (I hate the red sauce!) but this is different so if you're like me in this regard try this recipe. I bet you'll love it!




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