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Sweet & Sour Chicken

I know, I’ve been slacking on the pictures lately, I’m sorry.  I’ll *try* to get some up here. I’ve just been in a ‘get ‘er done’ mode rather than a tutorial, put it on the blog mode.

Again I’ll preface with: I feed a big hungry crew and my recipe measurements generally reflect that. Adjust as needed to suit your family size and eating habits.

What you need:

3# boneless skinless chicken breasts, cubed

2 green bell peppers, cut into chunks (I think I cut into 8ths then cut those slices in half horizontally, so I have chunks rather than strips)

1 – 20 oz. can of pineapple tid bits, drained, juice reserved

1/4 c. cornstarch

1 3/4 c. water

3/4 c. granulated sugar

1/2 c. white vinegar

orange – red food coloring (optional) (my son sees it as absolutely, without a doubt NECESSARY)

What to do:

Cube chicken and cook over medium heat until half way done in nice sized saute pan.  Then toss in your green peppers and finish cooking the two together.

Meanwhile, prepare your sauce.

Mix reserved juice, sugar, vinegar and 1 1/2 c. water (and food coloring if desired..I mean, afterall, proper Chinese sweet & sour sauce is colored, right?) in a small sauce pan over high heat.  Heat to boiling.

Add cornstarch to the remaining 1/4 c water, mix well.

Once juice mixture is boiling, turn off heat and stir in the cornstarch mixture.  Stir until thickened.

You can dump your pineapple in the sauce or warm for a few minutes in the pan with the chicken.

Pour the sauce over the whole mess of chicken, or spoon individually.

This makes a LOT of sauce.  Enough for the chicken AND rice and probably egg rolls or wontons too. LOL

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