"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Sweet and Sour Chicken Recipe

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This recipe for Sweet and Sour Chicken, by , is from Taste and see that the Lord is good. Psalms 34:8, 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!

Stephanie Reed


2 lb. boneless chicken breasts
2 T. vegetable oil
1 tsp. salt
1 20oz can pineapple chunks, drained
reserved pineapple syrup
1/2 cup packed brown sugar
1/2 cup vinegar
2 tsp. soy sauce
2 carrots, cut diagonally into thin slices
2 T. cornstarch
2 T. cold water
1 green pepper cut into 3/4" pieces

Cut chicken into 3/4" pieces. Heat oil in frying pan, cook chicken until no longer pink. Add enough water to reserved pineapple syrup to make 1 cup. Heat syrup mixture, brown sugar, vinegar, salt, soy sauce and carrots to boiling in Dutch oven; reduce heat. Cover and simmer until carrots are crisp-tender, about 6 minutes. Mix cornstarch and water; stir into sauce. Add chicken, pineapple and green pepper. Heat to boiling, stirring constantly. Boil and stir 1 minute. Serve with rice.




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