Sweet and Sour Chicken for a Crowd
Sue Perkins
Dan's Mom used this recipe to feed the missionaries when they were on their mission in Hawaii. I have used it for a R.S. Luncheon and it worked well to have different people make a dish of it, then borrow rice cookers from people in the ward to make a large amount of rice. This is an easy and reliable recipe to make for a Sunday dinner or to make more than one recipe for a large crowd.
10 large, boneless, skinless chicken breasts
1 green pepper, cut in thin circles
1 (20 oz.) can pineapple chunks, reserve juice for sauce
Cut each breast into about 7 strips. Brown in a fry pan (no oil added) for about 10 minutes or until golden brown. Salt and pepper while cooking. Do not crowd the skillet; do in batches. Put the chicken in a 10 x 14- inch or extra large Pyrex baking dish.
Distribute green pepper evenly over the chicken. (This adds a special flavor as well as some color.)
Sprinkle the pineapple chunks evenly over the browned chicken and peppers. Make the sauce and pour over the chicken, peppers, and pineapple. Bake at 350 degrees for about 45 minutes.Spoon over white cooked rice and enjoy.
Sauce:
2 cups of pineapple juice (use reserved juice and supplement with a small can of Dole Pineapple Juice if necessary)
1 cup white sugar
3/4 cup cider vinegar
2 Tbsp. soy sauce
14 tsp. dried ginger
4 Tbsp. cornstarch
Bring to a boil, stirring about two minutes or until thickened.
Dan's Mom used this recipe to feed the missionaries when they were on their mission in Hawaii. I have used it for a R.S. Luncheon and it worked well to have different people make a dish of it, then borrow rice cookers from people in the ward to make a large amount of rice. This is an easy and reliable recipe to make for a Sunday dinner or to make more than one recipe for a large crowd.
10 large, boneless, skinless chicken breasts
1 green pepper, cut in thin circles
1 (20 oz.) can pineapple chunks, reserve juice for sauce
Cut each breast into about 7 strips. Brown in a fry pan (no oil added) for about 10 minutes or until golden brown. Salt and pepper while cooking. Do not crowd the skillet; do in batches. Put the chicken in a 10 x 14- inch or extra large Pyrex baking dish.
Distribute green pepper evenly over the chicken. (This adds a special flavor as well as some color.)
Sprinkle the pineapple chunks evenly over the browned chicken and peppers. Make the sauce and pour over the chicken, peppers, and pineapple. Bake at 350 degrees for about 45 minutes.Spoon over white cooked rice and enjoy.
Sauce:
2 cups of pineapple juice (use reserved juice and supplement with a small can of Dole Pineapple Juice if necessary)
1 cup white sugar
3/4 cup cider vinegar
2 Tbsp. soy sauce
14 tsp. dried ginger
4 Tbsp. cornstarch
Bring to a boil, stirring about two minutes or until thickened.
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