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Sweet-and-Sour Chicken Recipe

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

Faye Stetzel
Added: Sunday, June 21, 2009


1 pound boneless skinless chicken breasts, cut into 1/2-inch strips

1 medium carrot, sliced
1/4 cup chopped onion
1-1/2 teaspoons canola oil
1 cup fresh or frozen snow peas, thawed
1/2 medium sweet red or green pepper, cut into strips
3 tablespoons sugar
2 tablespoons cornstarch
1/8 teaspoon pepper
1 can (6 ounces) pineapple juice
3 tablespoons ketchup
2 tablespoons lemon juice
2 tablespoons soy sauce
1 can (8 ounces) pineapple chunks, drained
2 cups hot cooked rice

In a nonstick skillet, cook chicken, carrot and onion until chicken is browned, and carrot is crisp-tender. Add the peas and red pepper; cook and stir until crisp-tender.

In a bowl, combine the sugar, cornstarch, pepper and pineapple juice until smooth. Stir in the ketchup, lemon juice and soy sauce. Pour over chicken and vegetables. Add pineapple. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve over rice. Yield: 4 servings




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