This recipe from Aunt Martha made a good dinner.
4-lb chicken, cut in serving size pieces
1 can crushed pineapple, unsweetened
2 T cornstarch
1/2 c soy sauce
1 clove garlic, minced
1/4 t pepper
1/4 c sugar
1/4 c vinegar
1/2 t ground pepper
The first step was to place the chicken pieces skin side down in a baking dish. I had four pounds of boneless, skinless chicken breasts, or ten breasts. It was quite a panful.
Next, combine 2 T of the juice from the canned pineapple, cornstarch, sugar, soy sauce, vinegar, garlic, ginger and pepper in a saucepan. Heat this over medium heat, stirring constantly until it bubbles and thickens. I know this is science, but it always seems like magic to me when it reaches that moment of thickening. I had a beautiful thick brown sauce.
At this point that I decided to only use half of the chicken breasts because when I turned the page to continue the recipe, I saw that there is another Sweet & Sour Chicken recipe following this one. So I removed five of the breasts and put them in the freezer. I also decided to make rice to soak up the delicious sauce.
I poured the sauce over the remaining five breasts and put them in the oven at 400 for half hour. After 15 minutes, I checked to baste and saw that the sauce had thickened even more. I spooned it over the chicken breasts. Never mind on the rice because there won't be extra sauce. I'm glad I'm only using half of the breasts.
After 30 minutes, I was supposed to turn the chicken, cover it with the crushed pineapple, and spread the sauce that's left over it all. In my excitement, I put the pineapple on before I turned, so I had to scrape the pineapple off, turn the chicken, and then spread the pineapple-sauce mixture. Oh, happy day - It looks like there will be extra sauce after all! So I started the rice while the chicken continued to bake. When the rice was done, so was the chicken. Yum.
4-lb chicken, cut in serving size pieces
1 can crushed pineapple, unsweetened
2 T cornstarch
1/2 c soy sauce
1 clove garlic, minced
1/4 t pepper
1/4 c sugar
1/4 c vinegar
1/2 t ground pepper
The first step was to place the chicken pieces skin side down in a baking dish. I had four pounds of boneless, skinless chicken breasts, or ten breasts. It was quite a panful.
Next, combine 2 T of the juice from the canned pineapple, cornstarch, sugar, soy sauce, vinegar, garlic, ginger and pepper in a saucepan. Heat this over medium heat, stirring constantly until it bubbles and thickens. I know this is science, but it always seems like magic to me when it reaches that moment of thickening. I had a beautiful thick brown sauce.
At this point that I decided to only use half of the chicken breasts because when I turned the page to continue the recipe, I saw that there is another Sweet & Sour Chicken recipe following this one. So I removed five of the breasts and put them in the freezer. I also decided to make rice to soak up the delicious sauce.
I poured the sauce over the remaining five breasts and put them in the oven at 400 for half hour. After 15 minutes, I checked to baste and saw that the sauce had thickened even more. I spooned it over the chicken breasts. Never mind on the rice because there won't be extra sauce. I'm glad I'm only using half of the breasts.
After 30 minutes, I was supposed to turn the chicken, cover it with the crushed pineapple, and spread the sauce that's left over it all. In my excitement, I put the pineapple on before I turned, so I had to scrape the pineapple off, turn the chicken, and then spread the pineapple-sauce mixture. Oh, happy day - It looks like there will be extra sauce after all! So I started the rice while the chicken continued to bake. When the rice was done, so was the chicken. Yum.
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