| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats |
|
Main dish, Poultry |
1 |
Servings |
INGREDIENTS
| 1 |
lg |
Chicken, deboned |
| 1 |
lg |
Onion |
| 2 |
|
Carrots |
| 1 |
|
Green pepper |
| 2 |
c |
Chicken stock |
| 1 |
cn |
Pineapple (drained) 16 oz. |
| 1/3 |
c |
Vinegar |
| 1/4 |
c |
Soft brown sugar |
| 1 |
tb |
Soy sauce |
| 1 |
tb |
Sherry |
| 2 |
tb |
Cornstarch |
|
|
Salt and pepper |
INSTRUCTIONS
Cut up chicken into chunks and boil until done, or can be cooked in the
microwave oven. Cut the onion, pepper, and carrot into wedges. Drop these
into a small saucepan of boiling water and cook for 5 minutes. Drain well.
Mix together in a small saucepan the cornstarch, chicken stock, vinegar,
sugar, soy sauce and sherry. Bring to a boil, stirring constantly, and
simmer for 2 or 3 minutes. Add the vegetables to the sauce, then add the
chicken and pineapple and reheat. Salt and pepper to your liking. Serve
very hot over rice or chow mein noodles.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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