"The belly rules the mind."--Spanish Proverb

China Sun Chicken Recipe

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This recipe for China Sun Chicken, by , is from Middle Paxton Elementary School Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

The Graeff Family
Added: Tuesday, March 18, 2008


1 20oz can of pineapple chunks
1/4 cup water
3 tablespoons soy sauce
1 tablespoon corn starch
1 teaspoon white vinegar
1/4 teaspoon hot red pepper flakes
1 lb. boneless chicken breasts
2 tablespoons peanut oil
2 large cloves of garlic, pressed
2 tablespoons of minced ginger root or 1 teaspoon of ground ginger
2 medium carrots, slivered
1 green or red pepper, slivered
2 cups of snow peas
1 onion , cut into wedges
prepared rice

Drain pineapple and reserve juice. Mix reserved juice with water, soy sauce, cornstarch, vinegar, pepper flakes: set aside. Cut chicken into stripes.
Brown the chicken in hot peanut oil using a cast iron skillet or wok. Add garlic and ginger and cook for one minute.Add onion and carrots and cook for one minute. Stir sauce and add to wok with pineapples, bell pepper and snow peas. Cook until sauce boils and thickens. Serve over rice.




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