Sweet and Sour Chicken


  • 2 1/2 lbs. of cut up chicken
  • 1 egg, slightly beaten
  • 1/4 cup corn starch
  • 2 Tbsp. shortening
  • 1 can (13 1/2 oz) pineapple chunks (reserve juice)
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  • 1/2 cup vinegar
  • 1/2 cup sugar
  • 1 med pepper cut up
  • 1/4 cup water
  • 2 Tbsp. corn starch
  • 2 large sliced cooked carrots or 16 oz canned carrots
  • 1 tsp. soy sauce


Toss chicken into egg until all pieces are covered. Sprinkle 1/4 cup of corn starch over chicken. Melt shortening in skillet add chicken cook on medium heat until brown remove remove set aside. Take pineapple juice adding water if necessary to measure 1 cup. Stir pineapple juice, vinegar and sugar into skillet. Heat until boiling, stirring constantly. Add peppers continue to heat until boiling again. Reduce heat, cover and simmer for 2 minutes. Blend water and 2 Tbsp. of corn starch. Add to skillet stirring until thickens and bubbles. Add pineapple chunks, carrots, soy sauce and chicken. Toss lightly and simmer 2 minutes. Serve over or with or without rice.


By LRP from Lowell, MA


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