Sweet-Sour Chicken

  • 3 1/2 pounds chicken breasts (skinned and boned)
  • drained pineapple, crushed or tidbits
  • 1  T cornstarch or arrowroot flour
  • 1  T water
  • 1/2 C honey sucanat (or sugar)
  • 1/2 C soy sauce
  • 1/4 C vinegar
  • 1  clove garlic, crushed
  • 1/2 t ginger
  • 1/4 t paprika

In small saucepan, combine cornstarch and water.  Add remaining ingredients, except chicken and pineapple.  Cook, stirring often over medium high heat till mixture bubbles and thickens.  Place chicken in parchment lined pan and brush with sauce.  Bake at 350 degrees for one hour, turning chicken over and brushing on more sauce after 30 minutes.  The last 15 minutes, sprinkle drained pineapple over top.

I cook 4 (16 oz.) bags of frozen oriental vegetables, and brown rice to mix with it.

(slightly adapted from Better Homes and Gardens New Cook Book-from late 70’s  🙂

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