Sweet-Sour Chicken

  • 3 pounds chicken breasts (skinned and boned)
  • crushed pineapple, drained
  • 1 T tapioca starch
  • 1 T water
  • 1/2 C honey
  • 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 tapioca starch and water. Add remaining ingredients, except chicken and pineapple. Cook, stirring often over medium/high heat till the sauce bubbles and thickens. Place chicken in a parchment-lined pan and brush with sauce. Bake at 350 degrees for one hour.

Serve over rice, and top with pineapple and dry-roasted peanuts.

(I cook 4 pounds of frozen oriental vegetables.)

adapted from Better Homes and Gardens New Cook Book from the 70s😃

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