4 chicken breasts
salt and pepper
½ cup flour
1 red pepper
1 yellow pepper
½ red onion
1 small can chunk pineapple
Sauce:
¾ cup sugar
½ cup white vinegar
¼ cup chicken broth
1 T. soy sauce
4 T. ketchup
1 tsp. accent
Mix sauce ingredients together in a saucepan. Bring to a boil. Simmer to thicken while preparing chicken. Cut chicken into 1 inch cubes. Sprinkle with salt and pepper and toss in flour. In a skillet sauté chicken until just browned in a small amount of oil. Remove and set aside. Cut vegetables into one inch pieces. Add to skillet and sauté until fragrant but still crunchy. Add chicken back into the skillet. Add sauce to skillet. Stir. Bake (in the skillet or pour into a baking dish) at 325° uncovered for 1 hour.
salt and pepper
½ cup flour
1 red pepper
1 yellow pepper
½ red onion
1 small can chunk pineapple
Sauce:
¾ cup sugar
½ cup white vinegar
¼ cup chicken broth
1 T. soy sauce
4 T. ketchup
1 tsp. accent
Mix sauce ingredients together in a saucepan. Bring to a boil. Simmer to thicken while preparing chicken. Cut chicken into 1 inch cubes. Sprinkle with salt and pepper and toss in flour. In a skillet sauté chicken until just browned in a small amount of oil. Remove and set aside. Cut vegetables into one inch pieces. Add to skillet and sauté until fragrant but still crunchy. Add chicken back into the skillet. Add sauce to skillet. Stir. Bake (in the skillet or pour into a baking dish) at 325° uncovered for 1 hour.
(This is a modified recipe from Amber in cooking club.)
No comments:
Post a Comment