Sweet & Sour Chicken

  • 3/4 pound boneless, cubed chicken
  • 1 cup green and red pepper strips
  • 1/4 cup light soy sauce
  • 3 Tablespoons Vinegar
  • 3 Tablespoons Brown Sugar
  • 1 Tablespoon Vegetable Oil
  • 1 Tablespoon Corn Starch
  • 1 can (8 ounces) chunk Pineapple
  • 1/2 teaspoon ginger
  • 1/2 teaspoon garlic powder
  1. Cook and stir chicken in hot oil in wok until well browned.
  2. Add peppers, cook and stir one minute.
  3. Mix cornstarch and soy sauce.
  4. Add to pan with pineapple and juice, vinegar, sugar, ginger and garlic powder.
  5. Bring to a full boil
Serve chicken over rice.

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