- 1½ cups water
- 2 tablespoons cornstarch
- 2 tablespoons catsup
- 2 tablespoons soy sauce
- ½ cup sugar
- ½ cup wine vinegar
- few drops hot pepper seasoning
Mix water and cornstarch until smooth. Add rest of the ingredients and
heat over medium-low heat.
Cut up chicken (I use a whole breast) into bite sized chunks. Flour
and cook in skillet over medium heat. Then add any cut up vegetables
(green pepper and onions are good) and let cook for about a minute. Then
add sauce and pineapple chunks; let simmer for a few minutes, then
Oh, don't forget the rice.
I'd just like to note that the method for
cutting up chicken explained at Cooking for Engineers is not
only fast, but simple too! It's a much nicer method than the total lack of
a method I was using before.
I still have to work on getting the breast meat off the bone though
(which I typically use to make
Chinese chicken nuggets
sweet-n-sour chicken—one of the few dishes that I make that The Kids
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