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Sweet and Sour Chicken Recipe

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

Doris Matranga
Added: Friday, May 29, 2009


1 egg
2 whole chicken breasts, skinned, boned and cut into 1/2" pieces
1/4 cup cornstarch
2 T. olive oil
1 large can pineapple chunks
1/2 cup vinegar
1/2 cup sugar
1 medium red or green bell pepper, cut into 1 inch squares
1/4 cup water
2 T. cornstarch
1 tsp. soy sauce
1 (16 oz.) can small carrots, drained
cooked rice

Beat egg in medium sized bowl; add chicken and toss until coated. Sprinkle with cornstarch; toss until coated. Saute chicken in hot oil in large skillet until browned. Remove chicken from skillet. Add enough water to reserve pineapple syrup to make 1 cup. Stir liquid, vinegar, and sugar into skillet. Heat to boiling, stirring constantly. Stir in bell pepper, return to boiling. Lower heat; cover and simmer 2 minutes. Mix water and corn starch; stir into mixture in skillet. Cook, stirring constantly, until mixture thickens and bubbles. Cook 1 minute. Stir in pineapple, soy sauce, carrots, and chicken, heat. Serve over cooked rice.




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