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Categories:
all-purpose salt pepper chicken canola oil sugar cornstarch chicken bouillon granules ground ginger pineapple cider vinegar soy sauce green pepper rice
Viewed: 39 - Published at: 4 years agoIngredients
- 1/2 cup all-purpose flour
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 6 boneless skinless chicken breast halves (6 ounces each)
- 3 tablespoons canola oil
- 1 cup sugar
- 2 tablespoons cornstarch
- 1 teaspoon chicken bouillon granules
- 1/4 teaspoon ground ginger
- 1 can (20 ounces) unsweetened sliced pineapple
- 1/2 cup cider vinegar
- 1 tablespoon soy sauce
- 1 medium green pepper, cut into rings
- Hot cooked rice
Method
- In a large resealable plastic bag, combine the flour, salt and pepper. Add chicken, one piece, at a time, and shake to coat. In a skillet, brown chicken in oil. Transfer to a greased 13x9-in. baking dish.
- In a small saucepan, combine the sugar, cornstarch, bouillon and ginger. Drain pineapple into a 2-cup measuring cup; set pineapple aside. Add enough cold water to juice to measure 1-1/4 cups. Stir in vinegar and soy sauce. Gradually whisk into sugar mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Pour sauce over chicken; top with green pepper and reserved pineapple. Bake, uncovered, at 350° for 20-30 minutes or until a thermometer reads 170°. Serve with rice. Freeze option: Cool chicken mixture. Freeze in freezer containers. To use, partially thaw in refrigerator overnight. Heat through slowly in a covered skillet until a thermometer inserted in chicken reads 165°, stirring occasionally.
