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May 11, 2010

Sweet and Sour Chicken

1 lb. boneless skinless chicken breasts

2 C. water

2 chicken bouillon cubes

1/2 C. brown sugar

4 T. cornstarch

1/2 C. white vinegar

2 T. Worcestershire sauce

1 (20 oz) can pineapple chunks

1 (15 oz) can sliced carrots

1 green pepper chopped

1 onion chopped

hot cooked rice



Bake chicken at 375 for about 20 minutes or until chicken is no longer pink;

cool.

Cute chicken into small cubes and add to skillet. Add water and bouillon cubes.

Cover and simmer while making sauce.

Drain pineapple and reserve juice. Combine brown sugar and cornstarch in

saucepan. Add vinegar, Worcestershire sauce and pineapple juice. Cook and stir

over medium heat until thick and bubbly.

Add sauce to chicken. Stir in pinepple, carrots, green pepper and onion. Cook

over low heat until heated through and gree pepper is crisp-tender. Serve over

cooked rice.

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