Sweet Sour Chicken
|Unsweetened pineapple chunks and juice||1 Can (10 oz)|
|Tamari soy sauce||1 Tablespoon|
|Dry mustard||1⁄2 Teaspoon|
|Cayenne pepper||1⁄8 Teaspoon|
|Green peppers||2 Medium|
|Cold water||2 Tablespoon|
|Wine vinegar||3 Tablespoon|
Preheat oven to 350°F.
Rinse broiler fryers and pat dry with paper towels.
Cut into serving pieces.
Place chicken parts, skin side up, in a shallow baking dish or pan.
Surround with drained pineapple chunks.
In a medium sized bowl, combine unsweetened pineapple juice, wine vinegar, soy sauce, dry mustard, salt and cayenne pepper.
Mix together thoroughly and pour over chicken pieces.
Place in a preheated oven on middle rack and bake, uncovered, for 50 minutes.
Meanwhile, wash green peppers.
Remove stem, seeds and pulp.
Cut into strips (two inch length by one half inch width).
Add green pepper strips to chicken and continue to bake for 10 minutes.
Combine cornstarch with cold water in a small bowl.
Stir into liquid in baking dish and bake 20 minutes longer, or until thickened and bubbly.
Remove from oven and serve immediately.