Sweet and satisfying chicken that is so much better then take out. You can add vegetables and serve over rice for a complete meal that will have you going back for seconds. My hubby dreams about this dish!
Recipe adapted from www.therecipecritic.com
Yields: 4 Servings
4 boneless chicken breasts cut into bite size pieces
Salt and pepper to taste
1-1/2 cup cornstarch
3 eggs beaten
¼ cup canola oil
1 cup sugar
4 Tbsp ketchup
¼ cup white vinegar
¼ cup apple cider vinegar
1 Tbsp low sodium soya sauce
2 cloves garlic minced
1 red pepper chopped into bite size pieces
½ pineapple cut into bite size pieces
1Preheat oven to 375.
2Season chicken with salt and pepper.
3In separate bowls, place corn starch and beaten eggs. Dip chicken into cornstarch and then egg mixture. Yes you read that right!
4Heat canola in a large skillet. Add chicken and cook until golden brown.
5Place chicken, red pepper and pineapple in a 9 x 13 baking dish.
6In a bowl, add sugar, ketchup, vinegars, soya sauce and garlic. Stir well. Pour over chicken mixture and stir to coat.
7Place in oven and cook for 1 hour. Stir every 15 minutes to coat chicken. Serve over rice. Yum!
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