Sweet And Sour Chicken
|Soy sauce||3 Tablespoon|
|Dry sherry||1 Tablespoon|
|Garlic powder||1⁄4 Teaspoon|
|Cornstarch||1⁄4 Cup (4 tbs)|
|Chicken breast halves||6 , skinned, boned and cut into 1/2 inch cubes|
|Vegetable oil||1 Tablespoon|
|Canned pineapple chunks||15 1⁄2 Ounce, undrained (1 Can)|
|Chopped onion||1⁄2 Cup (8 tbs)|
|Vegetable oil||2 Tablespoon|
|Sliced carrot sticks||2 Cup (32 tbs)|
|Water||1 1⁄4 Cup (20 tbs)|
|Chicken bouillon cubes||3|
|Firmly packed brown sugar||1⁄4 Cup (4 tbs)|
|Ground ginger||1⁄4 Teaspoon|
|Catsup||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Green pepper||1 Large, cut into thin strips|
|Scrambled rice||1 Cup (16 tbs)|
Combine first 6 ingredients, stirring well.
Add chicken, stirring to coat.
Heat 1 inch vegetable oil in a heavy skillet; cook chicken until lightly browned.
Drain pineapple, reserving juice for rice.
Set pineapple aside.
Saute onion in 2 tablespoons oil until tender.
Add carrots, water, and bouillon cubes.
Bring to a boil; cover, reduce heat, and simmer 5 minutes.
Combine sugar, 2 tablespoons cornstarch, and ginger; stir in catsup, vinegar, and 1 tablespoon soy sauce, stirring well.
Gradually stir cornstarch mixture into vegetable mixture.
Cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in chicken, green pepper, and pineapple; cover and simmer 5 minutes.