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Sweet & Sour Chicken - Mildred Oliver, Columbia SC Style Recipe

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This recipe for Sweet & Sour Chicken - Mildred Oliver, Columbia SC Style is from The McElyea Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
8 oz can of Pineapple Chunks
2 lbs Boneless Chicken Breast
2 TBSP Butter
1/2 cup Chicken Bouillon
2 Large Carrots, sliced
1/4 cup packed Light Brown Sugar
2 TBSP Corn Starch
1/4 cup White Vinegar
2 TBSP Soy Sauce
1 Medium Onion, sliced in rings
1/4 Green Bell Pepper, cut into strips
8 oz can Water Chestnuts, thinly sliced

MY OPTIONAL INGREDIENTS:
1/2 TSP Black Pepper
1/2 Can Pineapple Juice
Directions:
Directions:
Drain pineapple, reserving juice; set aside.
Cut chicken into slivers; saute in butter until
no longer pink. Add bouillon and carrots;
cover and cook until carrots are tender.

Combine pineapple juice, brown sugar, cornstarch,
vinegar and soy sauce; add to chicken and carrots.
Cook until mixture thickens.

Just before serving, add pineapple, onion, green
pepper and water chestnuts. Cook until heated.
Serves 6.

SERVE OVER UNCLE BEN'S RICE with Egg Rolls
Personal Notes:
Personal Notes:
I call this a never-fail fairly easy delicious recipe.
Found this in a church cookbook 30 years ago.
Gathering the ingredients takes more time than
does the preparation.

My only modifications to Mildred's recipe:
I pepper the chicken while it's cooking.
I add the 1/2 can Pineapple Juice for moisture as I
generally serve it over rice.

 

 

 

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