Sweet & Sour Chicken
Ingredients
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8 ounces canned pineapple chunks
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¼ teaspoon ground ginger
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½ cup yellow onion, chopped
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¼ cup ketchup
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2 tablespoons vegetable shortening
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2 tablespoons white vinegar
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1¼ cups water
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1 tablespoon light soy sauce
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2 cups carrot, chopped
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2 cups chicken breasts, cooked
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3 chicken bouillon cubes
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1 cup green bell pepper, sliced in strips
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1 cup red bell pepper, sliced in strips
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¼ cup light brown sugar, packed
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¾ teaspoon kosher salt
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2 tablespoons cornstarch
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1 tablespoon unsalted butter
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2¼ cups long grain white rice
Directions
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Drain pineapples, reserving juice; add water to juice to make 2 ¼ cups.
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Cook onions in shortening in large skillet until tender.
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Add 1¼ cups water, carrots and bouillon. Cover & simmer 5 minutes.
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Combine sugar, cornstarch and ginger; add ketchup, vinegar and soy sauce.
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Stir in vegetable mixture; cook until clear and thickened.
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Add chicken, both bell peppers and pineapples; cover and simmer 5 minutes.
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In a saucepan, bring measured pineapple liquid, salt and butter to a boil. Stir in rice.
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Remove from heat, cover and let stand 10 minutes.
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Serve chicken mixture over rice.
