Sweet and sour chicken~

8 servings

Ingredients

Quantity Ingredient
2½ pounds Boneless cubed chicken
Breasts
3 tablespoons Butter or margarine
2 tablespoons Water
1 Egg
1 cup Bisquit mix
⅓ cup Brown sugar -- packed
2 tablespoons Cornstarch
3 tablespoons Vinegar
2 tablespoons Catsup
2 tablespoons Soy sauce
1 15 1/4oz cn
1 medium Green pepper -- cut into 1\"
Pieces
1 small Onion -- thinly sliced
Hot cooked rice
Pineapple chunks in syrup *

Directions

SWEET & SOUR SAUCE

*Drain pineapple chunks, reserving syrup.

Cut chicken into 1" pieces. Heat butter in rectangular pan, in 400 degree oven until melted. Beat water and egg slightly. Dip chicken into egg mixture, then coat with baking mix. Place chicken in pan.

Bake uncovered in 400 degree oven until bottoms of chicken pieces are golden brown, 25 to 30 minutes. Turn chicken; bake until done, 10 to 15 minutes longer.

Sweet and Sour Sauce: Mix brown sugar and cornstarch in 3 qt.

saucepan. Add enough water to reserved pineapple syrup to measure 1⅔ cups. Stir syrup mixture, vinegar, catsup and soy sauce into saucepan. Cook over medium - high heat, stirring constantly, until mixture thickens and boils. Stir in pineapple, green pepper and onion; reduce heat. Cover and simmer until green pepper is crisp tender, 5 to 7 minutes. Stir in chicken; heat until hot. Serve over rice. The chicken can also be deep fried, and sauce poured over them.

Per serving: Calories 370; fat 17½ g; cholesterol 111 mg; carbohydrate 26.7 g; fiber 0.7 g; protein 26⅒ g; sodium 621 mg; potassium 405 mg.

Recipe By :

From: Marjorie Scofield Date: 06-18-95 (159) Fido: Cooking

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