This recipe for Sweet And Sour Mandarin Chicken, by Vickie Branom, is from At The Roylance's Table,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
2 1/2 lbs Chicken breasts cut into bite size pieces 3 egg whites 3 T. water cornstarch
I qt jar stewed tomatoes 1 c. diced onions 1 20 oz. can pineapple tidbits ( reserve juice) 2 sliced ribs of celery 1c.diced green pepper 1 3/4 c. sugar 2 T soy sauce 2/3 c. rice vinegar 1/3 cup cornstarch
Combine tomatoes, onions, pineapple, green pepper & celery. Add sugar, soy sauce & vinegar; bring to a boil until thickened. Add water if too thick.
Shake chicken in bag with corn starch. Dip into combined egg whites & water. Fry in oil until lightly browned.
Pour over chicken & bake @ 325º for aprox. 1 hour, turning halfway through.
*Great with pork also.
This sauce can be made in bulk.(When doing so use equal parts pineapple tidbits & crushed pineapple) for best results. Put in pint jars & process in water bath canner for 35 min.
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