I got this sweet and sour chicken recipe from my good friend Judy. Don't be intimidated by the long list of ingredients, it really is quite simple. My younger boys don't like the green peppers, so I cut them in large strips so they are easy to remove. This also makes great lunch leftovers. (The green peppers loose their bright green color, but they still taste good.)
4 boneless, skinless chicken breasts
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2-3 Tbsp oil
1 can pineapple chunks (reserve juice)
1 green pepper, sliced
Sauce:
1/2 cup sugar
1 Tbsp cornstarch
1/2 tsp chicken bouillon
1/4 cup cider vinegar
2 tsp soy sauce
1/2 cup pineapple juice
3/4 cup water
1/2 cup flour
1 tsp salt
1/4 tsp pepper
2-3 Tbsp oil
1 can pineapple chunks (reserve juice)
1 green pepper, sliced
Sauce:
1/2 cup sugar
1 Tbsp cornstarch
1/2 tsp chicken bouillon
1/4 cup cider vinegar
2 tsp soy sauce
1/2 cup pineapple juice
3/4 cup water
Mix flour, salt and pepper. Coat chicken in flour mixture and brown in oil (you don’t need to cook all the way). Place chicken in 9×13" pan.
To make sauce, combine sugar, cornstarch, and bouillon in saucepan. Slowly stir in remaining ingredients. Bring to a boil. Boil for 1-2 minutes, stirring constantly. Pour over chicken. Add as much of the pineapple as you like. (I usually use about 2/3 of the can and let my kids eat the rest of the pineapple. Bake uncovered at 350° for about 25 minutes. Add green peppers and cook for about 5 minutes longer or till peppers are hot and chicken juices run clear. Serve with rice.
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