Recipe by Tina D. Breen
This is my husband's recipe for Sweet & Sour Chicken. You can substitute in pork or omit all meat references and then can the sauce for storage. Makes approx 1 quart of sweet and sour sauce.
Top Review by nemokitty
YUMMY! We really liked this. I left out the cherries and added half an onion. I didn't use the full amount of brown sugar since we don't like really sweet things. I served it over leftover white rice. This was a good one! Will make again and again. Made for PAC Fall 2009.
- 1 cup brown sugar
- 1 (20 ounce) can pineapple chunks, in juice (or crushed)
- 1⁄2 cup bell pepper, diced
- 1 (6 ounce) jar maraschino cherries, including juice (optional)
- 1⁄3 cup lemon juice concentrate
- 1⁄4 cup red wine vinegar
- 1⁄2 cup ketchup
- 1⁄2 cup chicken broth
- 1 tablespoon soy sauce
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon ginger
- 4 tablespoons cornstarch
- 1⁄4 teaspoon Worcestershire sauce
- 1 -1 1⁄2 lb chicken breast
- 3 tablespoons butter
Directions See How It's Made
- Blend cornstarch and small amount of the juice from the pineapples.
- Combine all other ingredients into a stock pot.
- Bring sauce to a slow boil, stirring occasionally.
- Add cornstarch mix to the sauce and mix until blended.
- Cover and simmer for 45 minutes to one hour, stirring often.
- While sauce is simmering, cut chicken breast into desired size chunks.
- Sauté chicken in butter until tender, then drain.
- Once pineapples, peppers and cherries are tender, add sautéed chicken to the sauce.
- Simmer for five minutes.
- Serve over rice.