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SWEET 'N SOUR CHICKEN

Source of Recipe

Just Jeanne


Recipe Introduction

"When you recover or discover something that nourishes your soul and brings joy, care enough about yourself to make room for it in your life." ~Jean Bolen~

Recipe Link: home.earthlink.net/~maackjeanne/index.html

List of Ingredients

2 pounds boneless and skinless chicken breasts, cut into bite-sized
pieces
vegetable or extra virgin olive oil
1/2 cup sliced celery
1 medium onion, peeled and chopped
1 medium sweet green pepper, seeded and cut into chunks
1 medium sweet red pepper, seeded and cut into chunks
1 (8 ounce) can sliced mushrooms, drained
1 (20 ounce) can pineapple chunks, drained and juice reserved
1 cup reserved pineapple juice (add water if necessary)
1/4 cup brown sugar replacement
1/2 cup white vinegar
2 tablespoons Lite soy sauce
2 tablespoon bead molasses
1/2 teaspoon Worcestershire sauce
1/4 teaspoon ground ginger
2 tablespoons cornstarch plus 2 tablespoons cold water



Recipe

Heat up a wok. Add enough oil to lightly coat wok. When hot, sauté
chicken until done. Remove and set aside. Sauté green and red peppers,
onions, mushrooms and celery until tender. Remove and set aside. Add
pineapples and brown sugar replacement. Heat until hot. Return cooked
chicken and veggies back into wok. Add vinegar, pineapple juice, soy
sauce, bead molasses, Worcestershire sauce, and ground ginger. Cook
until hot and bubbly. In a small bowl, whisk together cornstarch and
water. Add into wok and continue heating until thickened slightly.
Serve over cooked brown rice. Makes 4 to 6 servings.

VARIATIONS: Add a can or two of drained mini corn on the cob, bamboo
shoots, water chestnuts, broccoli and/or Chinese pea pods. The more
veggies you add, the more serving you will get.