Thursday, May 3, 2012

Sweet-and-Sour Chicken

recipe from Taste of Home

1 1/4 pounds boneless skinless chicken breasts,
 cut into 1 inch strips
1 tablespoon vegetable oil
salt and pepper to taste
1 can (8 oz) pineapple chunks
1 can (8oz) sliced water chestnuts, drained
2 medium carrots, sliced
2 tablespoons soy sauce
4 teaspoons cornstarch
1 cup sweet-and-sour sauce
1/4 cup water
1 1/2 teaspoons ground ginger
3 green onions, cut into 1 inch pieces
1 1/2 cups fresh or frozen snow peas
hot cooked rice

In a large skillet, saute chicken in oil for 4-5 minutes; drain
Sprinkle with salt and pepper
Drain pineapple, reserving juice; set pineapple aside
In a 5 qt slow cooker, combine chicken, water chestnuts, carrots, soy sauce, and pineapple juice.
Cover and cook on low for 3 hours or until chicken juices run clear.
In a small bowl, combine the cornstarch, sweet-and-sour sauce, water and ginger until smooth.
Stir into slow cooker.
Add onions and reserved pineapple; cover and cook on high for 15 minutes or until thickened.
Add peas; cook 5 minutes longer.
Serve with rice

* we left out the water chestnuts and onion
* could add more pineapple chunks

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