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Sweet And Sour Chicken: Date Added: 11 Nov 2009
Listed in: Chinese / Chinese - Poultry

1 can juice-pack pineapple chunks - (15 1/4 oz)
1/4 cup catsup
1 tablespoon cornstarch
2 tablespoons red wine vinegar
2 tablespoons water
4 teaspoons sugar
1 egg -- beaten
1 tablespoon cornstarch
12 ounces boneless skinless chicken breast halves -- cut into 1" cubes
3/4 cup finely-crushed saltine crackers
1 tablespoon cooking oil
1 green sweet pepper -- cut into 1/2" pieces
1 red sweet pepper -- cut into 1/2" pieces
4 green onions -- bias-sliced 1 1/2"
Hot cooked rice -- (optional)

Cooking Instructions

Drain pineapple, reserving 3/4 cup juice. In a small bowl stir together the reserved pineapple juice, the catsup, 1 tablespoon cornstarch, vinegar, water, and sugar. Set aside.

In a medium mixing bowl stir together egg and 1 tablespoon cornstarch until smooth. Add chicken pieces and stir to coat chicken with egg mixture. Pour cracker crumbs into a shallow dish. Roll chicken pieces in cracker crumbs to coat evenly.

Pour cooking oil into a wok or large skillet. (Add more oil as necessary during cooking.) Preheat over medium-high heat. Add half of the chicken to the wok. Stir-fry about 3 minutes, or until no pink remains. Remove chicken from wok and keep warm in a preheated 300 degree oven. Repeat with remaining chicken.

Add sweet peppers and green onions to wok; stir-fry for 2 to 3 minutes, or until crisp-tender. Remove vegetables from wok.

Stir pineapple juice mixture; add to the center of the wok. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Return chicken, vegetables, and pineapple chunks to wok. Stir all ingredients together to coat with sauce. Cook and stir about 1 minute more, or until heated through. If desired, serve with rice.

This recipe yields 4 servings.

Comments: We used cracker crumbs instead of the customary batter to coat the chicken pieces for this perennial favorite. This not only decreases the preparation time, it reduces the fat content of the finished dish as well.


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