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   MMMMM----- Recipe via Meal-Master (tm) v8.06   
       
         Title: Favorite Sweet & Sour Chicken   
    Categories: Poultry, Fruits, Herbs, Rice   
         Yield: 4 servings   
       
         1 tb + 2 ts soy sauce; divided   
         1 tb Chicken broth   
       1/2 ts Salt   
       1/2 ts Garlic powder   
       1/2 ts Ground ginger   
         1 lb Boned, skinned chicken; in   
              - 1" cubes   
        20 oz Can unsweetened pineapple   
              - chunks   
         2 tb + 1/3 c cornstarch; divided   
         2 tb Sugar   
       1/4 c  Cider vinegar   
       1/4 c  Ketchup   
         2 tb Oil   
         3 c  Hot cooked rice   
       
     In a large shallow dish, combine 1 tablespoon soy sauce,   
     sherry, salt, garlic powder and ginger; add the chicken.   
     Turn to coat; cover and refrigerate 30 minutes.   
        
     Drain pineapple, reserving juice; set pineapple aside.   
     Add enough water to juice to measure 1 cup. In a small   
     bowl, combine 2 tablespoons cornstarch, sugar and   
     pineapple juice mixture until smooth; stir in vinegar,   
     ketchup and remaining soy sauce. Set aside.   
        
     Drain chicken, discarding marinade. Place remaining   
     cornstarch in a large shallow dish. Add chicken, a few   
     pieces at a time, and turn to coat. In a large skillet   
     or wok, heat oil over medium-high heat. Add chicken;   
     cook and stir until no longer pink. Remove and keep   
     warm.   
        
     Stir pineapple juice mixture and add to pan. Bring to a   
     boil; cook and stir for 2 minutes or until thickened.   
     Add chicken and reserved pineapple; heat through. Serve   
     with rice.   
        
     Lori Burtenshaw, Terreton, Idaho   
        
     Makes: 4 servings   
        
     RECIPE FROM: https://www.tasteofhome.com   
        
     Uncle Dirty Dave's Archives   
       
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