Sweet and Sour Chicken

Sweet and Sour Sauce

1 cup sugar

½ cup vinegar

¼ cup soy sauce

1/3 cup ketchup

1½ cup water

¼ cup cornstarch

1/2-1 cup pineapple juice (reserve the pineapple)

Put everything in sauce pan before turning on the heat.  Mix until the cornstarch is no longer lumpy.  Put on medium heat stirring often with a wire whisk until mixture is no longer cloudy and has a dark glazed color. 

Chicken for Sweet and Sour

Pre-breaded Chicken tenderloins  (not the formed nuggets but the ones that are just chucks of chicken-breaded.  We like Top Chic best) 

Pre-heat oven to 425 degrees.  Spray pan with a cooking spray (for easy clean-up). Arrange chicken on a cookie sheet or pan.  Cook about 20-25 minutes or until 180 degrees.
Carrots for Sweet and Sour

Carrots

1 Pound carrots

Peel carrots and cut into coin shapes.  Put in a sauce pan and cover with water.  Bring to a boil and reduce heat to low and cook 20 minutes.

Rice
2 cup white rice (not the fast cooking kind)

Almost 4 cups water

½ teaspoon salt 

Put rice in a large saucepan with water and salt.  Bring to a boil.  As soon as it’s boiling turn heat to low, cover and cook for 15 minutes.  Turn rice off and let it sit, covered until the rest of the food is ready.

Onions and Peppers for Sweet and Sour

1 Bell pepper cut into 1/2 inch pieces

1 yellow or Vidalia (sweet) onion cut into 1/2 inch pieces

Put onions and pepper in separate microwavable bowls.  Add 2 tablespoons water to each bowl and cover with saran wrap.  Microwave for 3 minutes on Power level 6.  Let sit for about 5 minutes.  Be careful of the steam when removing the Saran Wrap.

Pineapple

Use reserved pineapple tidbits and serve unheated over the sweet and sour.  Do not store leftover pineapple in the can.