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In a large frying pan heat oil and add celery, green pepper and onion. Cook until veggies are tender and onion is transparent. Add chicken meat to this and heat up on low.
Take drained pineapple juice and add water if necessary to make 1 cup. In a small bowl mix pineapple juice, apple cider vinegar, honey, soy sauce and cornstarch.
Add the pineapple juice mixture to the veggies and chicken and heat and stir on medium high until the sauce is thickened. Add the pineapple.
Serve this over brown rice.
Copyright: Crystal Miller, 2005
Crystal Miller ( crystal@thefamilyhomestead.com ) is a mother of 8 children and enjoys her God given role as wife, homemaker and mother! She has a homemaking and country living web site called The Family Homestead http://www.thefamilyhomestead.com and has a free monthly newsletter called Homestead Happenings. You will find sign up information on her website.
Sweet & Sour Chicken II
LeAnn R. Ralph
(This was one of my mother's favorite recipes because it's so easy.)
In a small saucepan, cook the lemon juice, oil, honey and garlic for one minute.
Put the chicken breasts into a greased baking dish. Pour the marinade over the chicken breasts and set in the refrigerator for one hour.
Bake the chicken breasts at 350 degrees for 1.5 hours. Baste several times while baking.
Note: if desired, add 1/4 teaspoon of salt to the marinade. My mother never used salt because she suffered from high blood pressure.
LeAnn R. Ralph is the author of the books, "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (trade paperback; July 2003) and "Give Me a Home Where the Dairy Cows Roam" (trade paperback; Sept. 2004). You are invited to sign up for the FREE! monthly newsletter, Rural Route 2 News. Free sample chapters online - http://ruralroute2.com
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