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Sweet-Sour Chicken (from the old Betty Crocker Recipe Book) Recipe

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This recipe for Sweet-Sour Chicken (from the old Betty Crocker Recipe Book), by , is from The Robert S. Fouts Family and Friends Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Laura Leonard
Added: Wednesday, May 13, 2009


2-1/2 cups cut-up cooked chicken
1 egg, slightly beaten
1/4 cup cornstarch
2 tablespoons shortening
1 can (13-1/2 ounces) pineapple chunks, drained (reserve syrup)
1/2 cup vinegar
1/2 cup sugar
1 medium green (bell) pepper, cut into 1-inch squares (optional)
1/4 cup water
2 tablespoons cornstarch
1 teaspoon soy sauce
1 can (16 ounces) small carrots, drained
3 cups hot cooked rice

Toss chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken; toss until all pieces are coated. Melt shortening in medium skillet. Add chicken pieces; cook over medium heat until brown. Remove chicken from skillet and set aside.

Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid, vinegar and sugar into skillet. Heat to boiling, stirring constantly. Stir in green pepper, heat to boiling. Reduce heat; cover and simmer 2 minutes.

Blend water and 2 tablespoons cornstarch; stir into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple chunks, soy sauce, carrots and chicken; heat through. Serve over rice. Makes 4 servings.




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