Easy Sweet & Sour Chicken
"got this recipe from a magazine years ago. It's really very easy & fast!! & kids usually love it. Even my husband, who is very picky likes this one."
- Ready In:
- 45mins
- Ingredients:
- 3
- Serves:
-
2-3
ingredients
- 1 (12 ounce) jar salsa
- 1 (8 ounce) jar apricot preserves or (8 ounce) jar peach preserves
- 6 chicken tenderloins (unbreaded)
directions
- cook chicken until it is done, boiling is quicker. ( may also use chicken with the bone in & skin on but will need to boil until cooked through then clean & seperate, for this method use either 4 thighs or 2 breasts).(use more chicken if feeding more than 3 persons, and increase amounts of salsa & preserves to make up the difference).
- next add all the ingredients into a sauce pan and mix together, stirring frequently on med/high heat until boiling & slightly thickened. Remove from heat & let sit 4-5 minutes to let thicken more, then serve over rice or noodles & enjoy!
- hot & spicy salsa gives a nice kick to this dish, try it you'll like it!
Questions & Replies
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Reviews
-
Extremely good and very easy! This will go into my rotation for sure. -
I have always known this recipe as "South of the Border Dump Chicken". Since this dish has no asian taste to it. This is also a great recipe to use with pork country style ribs or even pork chops. I usually serve with spanish rice and green salad. This recipe also works great on the grill. To make it a little more spicy, you can use hot salsa or add a pinch of cayanne pepper to it. -
Just as it says, quick and east. I used apricot preserves and served over rice.
RECIPE SUBMITTED BY
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<p><span style=color: #800000;>I love reading, writing, crafting & jewelry making and lately I have </span><span style=color: #800000;>been designing products for sale on Zazzle at</span> <span style=color: #ff6600;>http://www.zazzle.com/shigenaka*</span><span style=color: #800000;>...very addictive and fun...the only downfall you really have to have patience to do the research involved...You can also check out some of my writings</span> <span style=color: #800000;>on</span> <span style=color: #ff6600;>Associated Content</span> <span style=color: #800000;>where I am better known as </span><span style=color: #ff6600;>C.S.Shigenaka</span></p>
<p><span style=color: #ff00ff;>To Everyone who has posted comments:</span></p>
<p><span style=color: #ff00ff;>Thank you for your response, encouragement, and ideas and for sharing your wonderful opinions on my recipes...it is much appreciated!</span></p>
<p><span style=color: #800000;>Sorry I haven't posted anything new as of late...that will hopefully change soon, especially come fall when my inspiration is at it's highest...thank you all for your kind comments, I do read them, every one..</span></p>
<p><span style=color: #800000;>I posted a new recipe today for all you sweet tooths out there who love bread pudding like I do..be sure to check it out and leave me a rating if you like it <img title=Tongue out src=/tiny_mce/plugins/emotions/img/smiley-tongue-out.gif border=0 alt=Tongue out /><br /></span></p>
