Ingredients
- 3 boneless, skinless chicken breasts
- 1/2 cup honey
- 2 tablespoons corn starch
- 1/4 cup apple cider vinegar
- 1 tablespoon soy sauce
- 1/4 teaspoon ginger
- 1 cube chicken boullion
- 1 large can (20oz.) pineapple chunks or rounds
- 1 green pepper
Preparation
Step 1
Cut each trimmed chicken breast into 3-4 pieces and coat with flour. Fry chicken in a medium size fry pan using about 2 tablespoons of cooking oil. Season lightly with salt and pepper. Set aside in a 9×13 casserole dish (*if you are going to freeze this, then use a foil 9×9 pan). Drain pineapple, SAVING the juice.
In a medium sauce pan combine the following:
Pineapple juice (if the can didn’t give you 1 1/2 cups, then use water to make up the difference)
Honey
Corn starch
Vinegar
Soy sauce
Ginger
Boullion
Boil for 2 minutes stirring frequently. Pour sauce over chicken. Bake uncovered for 30 minutes at 350 degrees (*take out of the oven and skip the next step if your are freezing the meal*).
Reduce oven heat to 325 degrees and add pineapple and sliced green peppers. Bake uncovered for an additional 20 minutes. Serve over rice.
If freezing, take out of the oven and DONT add the pineapple and green peppers. Put the pineapple and green pepper slices in a quart size freezer bag.
After it is slightly cooled, cover with foil and put it in the fridge until it is completely cold. (I usually just leave mine in overnight). Now put GLAD Press n’ Seal on and then tin foil on top of that. Place it in a gallon size freezer bag along with the bag of pineapple and green peppers and a card that is labeled Sweet n’ Sour Chicken and has all baking instructions written on it.