Local Radar

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Sweet and sour chicken

web posted June 26, 2006

Ingedients:
4 partly-boned chicken breasts

Ssalt and pepper
2 tbsp. vegetable oil
1 med. onion: peeled and thinly sliced
4 oz. carrots;peeled and cut into sticks
7 oz. can pineapple pieces in natural juices
2 tbsp. wine vinegar
2 level tbsp. brown sugar or clear honey
1 tbsp. lemon juice
2 level tsp. tomato puree
1/2 tsp. worcestershire sauce
1 red bell pepper; seeded and sliced
1 green bell pepper; seeded and sliced
2 level tsp. cornstarch

Trim skin from chicken and season lightly. Heat oil in a pan and fry chicken until lightly browned all over. Transfer to a casserole dish. Fry onion and carrots in the same oil for 2 to 3 mins. and drain off any excess fat from the pan. Drain pineapple and combine the juice with vinegar, sugar, lemon juice, tomato puree and worcestershire sauce. Add to the pan and bring mixture to a boil. Season to taste. Arrange the bell peppers over the chicken, pour the sauce over all, and cover the csserole dish. Cook in oven at 375 degrees for 45 mins. or until tender. Remove chicken to a serving dish. Blend cornstarch in a minimum of cold water and add to the sauce. Bring back to a boil and simmer gently for a few mins., until thickened. Adjust seasonings to taste and pour sauce over chicken. Serve with boiled rice or jacket potatoes. Serves four.

 

 

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