Sweet and Sour Chicken

Thawed chicken, a going sorta soft green pepper and a desire for sweet and sour stuff, our basic recipe for sweet and sour pork got a substitution, lol.

Coming from Betty Crocker's International Cookbook, you wouldn't think it would be good since it could be a la Kraft requiring you to use one of their products in every recipe, but it's from before the onslaught of super processed foods, so it just has their best versions of international recipes.

Sweet and Sour Chicken


serves 4

1 lb boneless, skinless chicken breasts
2 medium carrots
1 green pepper
1 can pineapple bites
2 medium onions
1 clove garlic
2 Tbsp oil
1/2 cup cider vinegar
1/2  cup brown sugar
2 Tbsp soy sauce
2 Tbsp cornstarch
2 Tbsp cold water
salt and pepper to taste

Cut the chicken into 1/4 inch cubes.
In a large skillet, heat the oil over medium high heat.
Add the chicken, season with a bit of salt and pepper and brown on both sides, then remove from pan and keep warm.
Cut the carrots in thin diagonal slices and mince the garlic.
Cut the green pepper into 1/4 inch pieces.
Cut the onions into wedges about the same size as the green peppers.
Open the pineapple and drain the juice into a measuring cup. Add enough water to make 1 cup of liquid.
Add the brown sugar, vinegar, soy sauce, pineapple juice, garlic and carrots to the pan.
Simmer the mix about 6 minutes, until carrots are tender.
Mix the cornstarch and cold water together and add to the sauce, stirring well.
Add the remaining veggies, pineapple pieces and chicken to the pan and coat with sauce, seasoning with salt and pepper if needed.
Heat until everything is warm through.
Serve with your favourite prepared rice.

The green stuff is sauted bok choy since we had it kicking around and I wanted a leafy green too.

Enjoy!