Sweet and Sour Chicken

Kev's grandma made this for us one Sunday dinner, and it was divine. The kids devoured it, okay, except the green pepper, who are we kidding. But I've been making it since then and it is one of our favorites. I usually make it in the morning when the kids are happy and the baby is napping and then keep it in the fridge until it's time to bake it.

Here are my chicken tenders all breaded and browned, although the lighting isn't helping much.

Slice a green pepper, open a can of pineapple slices and layer with the chicken.

Mix up the sauce and boil until it thickens up a bit. Then pour it over the chicken layered in the pan and bake it.


Serve over rice.

Mmmm.

Recipe:

5-6 chicken breasts, or tenders (a few more of those)

1/3 c oil

1/2 c flour

salt and pepper and season salt

Heat oil in frying pan. Coat chicken in flour, shaking off any excess, then season with salt and pepper and season salt. Brown both sides in oil.

1 16oz can of pineapple slices

1 green pepper, sliced thinly, reserving juice

Heat oven to 350 degrees.

Sauce:

1 1/4 c pineapple juice, adding water if you don't have quite enough

1 c sugar

3/4 c cider vinegar

1 T soy sauce

1 tsp chicken bouillon or base

2 T cornstarch

Mix sugar and cornstarch in saucepan, then add other ingredients. Bring to a boil stirring constantly until thickened.

Layer in 9x13 chicken, green pepper slice and pineapple slice. Repeat. Pour sauce over the top and sprinkle with sesame seeds. Cover with foil and bake for 1 hour. If you use tenders they will cook quite a bit while browning, so you will only need 1/2 hour or til chicken is cooked through.

Serve over rice.