Sweet 'N Sour Chicken

By JJCR

Ingredients

• 1 (8 oz.) can pineapple chunks
• 2 lbs chicken breasts
• 2 tbsp. butter
• 1/2 cup chicken bouillon
• 2 large carrots, sliced
• 1/4 cup firmly packed brown sugar
• 2 tbsp. cornstarch
• 1/4 cup vinegar
• 2 tbsp. soy sauce
• 1 medium onion, sliced and separated into rings
• 1/2 green pepper cut in strips
• 1 (8 oz) can water chestnuts, thinly sliced

Preparation

Step 1

Drain pineapple, reserving juice. Set aside. Bone chicken breasts and cut meat into slivers. Saute in butter until no longer pink. Add bouillon and carrots. Cover and cook until carrots are tender. Combine reserved pineapple juice, brown sugar, cornstarch, vinegar, and soy sauce. Add to chicken and carrots and cook until mixture thickens. Just before serving, add pineapple, onion, green pepper, and water chetnuts. Cook just until heated. Serve over hot rice.

Serves 4-6

Southern Accent