Many Americans just love Chinese food, and sweet and sour chicken appears on many Chinese food menus and combo plates. You can now skip the hassle of ordering takeout and save some money by starting with frozen breaded chicken and making the sweet and sour sauce at home.
Things You'll Need
- 1 (10-oz) package frozen cooked breaded chicken nuggets or chunks
- 4 cups cooked rice
- 1 (8-ounce) canned pineapple chunks with juice
- 1 large red or green sweet pepper, cut into 1-inch pieces
- 1/4 cup red wine vinegar or vinegar
- 3 tbsp. sugar
- 2 tbsp. cornstarch
- 2 tbsp. soy sauce
- 1/2 tsp. instant chicken bouillon granules
- 1 (8-oz) can sliced water chestnuts, drained
- Fresh parsley sprigs (optional)
Bake frozen chicken nuggets according to package directions.
Meanwhile, drain pineapple chucks, reserving juice from the can. Add enough water to reserved juice to measure 1 1/2 cups. Pour pineapple juice mixture into a medium saucepan. Add the sliced pepper. Bring to a boil, then reduce heat. Cover and simmer for 1 to 2 minutes or until pepper is crisp and tender.
In a small bowl, stir together vinegar, sugar, cornstarch, soy sauce and chicken bouillon granules. Stir into pepper mixture. Cook and stir until thickened and bubbly. Cook and stir for 2 minutes more. Gently stir in chicken nuggets, pineapple chunks and water chestnuts. Cook and stir until heated through.
Serve the sweet and sour sauce immediately over hot cooked rice and enjoy. If desired, garnish with parsley sprigs. Makes about 4 servings.
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