Prep 15 mins
Cook 45 mins
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.
- 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
- 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.
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.
I loved this sauce!!! I did however, cut the servings down to 3-4 which gave me just enough sauce for my family of three. I thought a quart would be too much unless I froze it but I prefer to make it fresh when I make this next time. (and there WILL be a next time!) When I changed the servings, the recipe called for 1/4 cup of lemon juice which I thought was too much so I only added a few Tbsp. and I also added 1/8 cup of cherries, an 8 oz can of pineapple (it was all I had) and I made the mistake of packing the brown sugar (and the recipe clearly does not state to do that) so that's my fault and no fault of the recipe itself. So that made the sauce just a little too sweet. This sauce tastes exactly like the sauce I've had in restraunts. It's THAT good! Thank's so much for posting. This is one I'll definately make again and again! It's a keeper for sure!!