MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Favorite Sweet & Sour Chicken
Categories: Poultry, Fruits, Herbs, Rice
Yield: 4 servings

1 tb + 2 ts soy sauce; divided
1 tb Chicken broth
1/2 ts Salt
1/2 ts Garlic powder
1/2 ts Ground ginger
1 lb Boned, skinned chicken; in
- 1" cubes
20 oz Can unsweetened pineapple
- chunks
2 tb + 1/3 c cornstarch; divided
2 tb Sugar
1/4 c Cider vinegar
1/4 c Ketchup
2 tb Oil
3 c Hot cooked rice

In a large shallow dish, combine 1 tablespoon soy sauce,
sherry, salt, garlic powder and ginger; add the chicken.
Turn to coat; cover and refrigerate 30 minutes.

Drain pineapple, reserving juice; set pineapple aside.
Add enough water to juice to measure 1 cup. In a small
bowl, combine 2 tablespoons cornstarch, sugar and
pineapple juice mixture until smooth; stir in vinegar,
ketchup and remaining soy sauce. Set aside.

Drain chicken, discarding marinade. Place remaining
cornstarch in a large shallow dish. Add chicken, a few
pieces at a time, and turn to coat. In a large skillet
or wok, heat oil over medium-high heat. Add chicken;
cook and stir until no longer pink. Remove and keep
warm.

Stir pineapple juice mixture and add to pan. Bring to a
boil; cook and stir for 2 minutes or until thickened.
Add chicken and reserved pineapple; heat through. Serve
with rice.

Lori Burtenshaw, Terreton, Idaho

Makes: 4 servings

RECIPE FROM: https://www.tasteofhome.com

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