Sweet & Sour Chicken

Contributor: Shelly McCracken
2002 Cowley Cookbook

1/2 cup water
5 T cornstarch
3/4 cup brown sugar, firmly packed
1 tsp. salt
1-20 ounce can pineapple chunks, drained, reserving juice
2 cups Chicken Mix
2 T soy sauce
1/4 cup white vinegar
2 cups chicken broth
2 cup water
2 cups uncooked long-grain rice
1/2 cup thinly sliced onion
3/4 cup thinly sliced green peppers
2 large tomatoes, cut in wedges

In a small bowl, combine 1/2 cup water, cornstarch, brown sugar and salt. Stir until mixture is smooth.  Combine with reserved pineapple juice and brown sugar mixture in a large saucepan. Cook over medium heat about 5-7 minutes, until mixture starts to thicken. Add chicken mix, soy sauce and vinegar. Cover and simmer 15 minutes, stirring occasionally.

Put chicken broth and 2 cups water in a large saucepan. add rice. Cover and cook about 25 minutes. Add pineapple chunks, onion slices and green peppers to chicken mix mixture. Cook until vegetables are slightly tender. Just before serving, stir in tomato wedges. Serve over hot cooked rice.

Makes 8-10 servings.

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