Sweet And Sour Chicken
|Canned whole tomatoes||16 Ounce (1 Can)|
|Plum jelly||1⁄2 Cup (8 tbs)|
|Cider vinegar||1⁄4 Cup (4 tbs)|
|Soy sauce||1 Tablespoon|
|Instant chicken bouillon granules||1 Teaspoon|
|Water||1⁄2 Cup (8 tbs)|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Cornstarch||1⁄3 Cup (5.33 tbs)|
|Garlic powder||1⁄8 Teaspoon|
|Boneless chicken breast||1 , skinned, cut into 1 to 1 1/2 inch pieces|
|Green pepper||1 Large, cored, seeded and cut into 1-inch pieces|
|Green onions||4 , cut into pieces|
|Canned pineapple chunks||8 Ounce (Drained)|
|Hot cooked rice||1 Cup (16 tbs)|
Drain tomatoes, reserving 1/4 cup juice.
Cut up tomatoes and set aside.
Blend reserved juice, plum jelly, vinegar, sugar, 1 tablespoon cornstarch, soy sauce and bouillon granules in small mixing bowl.
For batter, blend all ingredients in small mixing bowl.
Stir to coat.
Heat 2 to 3 inches Oil in large saucepan to 350 °F.
Remove several chicken pieces from batter with slotted spoon.
Fry in hot Oil 3 to 4 minutes, or until light golden brown.
Drain on paper towels.
Repeat with remaining chicken.
Discard Oil, reserving 2 tablespoons in saucepan.
Add green pepper and onions.
Stir-fry over medium-high heat about 3 minutes, or until tender.
Stir in tomato juice mixture.
Heat to boiling, stirring constantly.
Continue to boil 1 minute, stirring constantly.
Stir in pineapple chunks, chicken and tomatoes.
Cook 1 to 2 minutes longer.