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Source: FamilyTime Community Cookbook

Sweet n` Sour Chicken
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Serves: 4
Prep Time: 0 minutes
Cook Time: 0 minutes
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2 1/2 cups cut-up cooked chicken
1 egg, slightly beaten
1/4 cup cornstarch
2 tablespoons shortening
1 can (13 1/2 ounces) pineapple chunks, drained (reserve syrup)
1/2 cup vinegar
1/2 cup sugar
1 medium green pepper, cut into 1-inch squares
1/4 cup water
2 tablespoons cornstarch
1 teaspoon soy sauce
1 can (16 ounces) small carrots, drained
3 cups hot cooked rice

Toss cooked chicken and egg until all pieces are coated. Sprinkle 1/4 cup cornstarch over chicken; toss until all pieces are coated. Melt shortening in medium skillet. Add chicken pieces; cook over medium heat until brown. Remove chicken from skillet and set aside.

Add enough water to reserved pineapple syrup to measure 1 cup. Stir liquid, vinegar and sugar into skillet. Heat to boiling, stirring constantly. Stir in green pepper; heat to boiling. Reduce heat; cover and simmer 2 minutes.

Blend water and 2 tablespoons cornstarch; stir into skillet. Cook, stirring constantly, until mixture thickens and boils. Boil and stir 1 minute. Stir in pineapple chunks, soy sauce, carrots and chicken; heat through. Serve over rice.

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Source: FamilyTime Community Cookbook
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View the full recipe

Source: FamilyTime Community Cookbook
Read Comments

A classic sandwich that is guaranteed to satisfy, whether served as a weekend lunch or an easy weeknight supper.
View the full recipe


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