sweet & sour chicken

Jun 14, 2018

I used to make this meal all the time. Then when I was injured in 2012 and stopped cooking on an even less regular basis than I usually do, it was forgotten. But it was one of Blythe’s favorite meals and today I was thinking about her all grown up and decided to make it and see if my other kiddos liked it as well.

Sweet & Sour Chicken

• 3-4 TB. oil (I use coconut)
• 2 green peppers, diced
• 6 green onions, thinly sliced
• 2 C. pineapple tidbits with juice drained off and saved for later
• 2 C. chicken broth
• 4 TB. Bragg’s Amino Acids
• 6 TB. vinegar
• 1/2 C. honey
• Pinch salt
• 4 TB. cornstarch
• 1/2 C. water
• 2 C. cooked chicken, diced or shredded
• 6-8 C. brown rice

Cook rice. Drain pineapple and save juice. In large skillet saute green pepper, green onion, and pineapple in hot oil for 3-4 minutes. Add pineapple juice, broth, Bragg’s, honey, and salt. Stir cornstarch into water, then add to pan. Cook and stir gently until thickened. Add chicken and heat through. Serve over hot rice. Serves 12.

I hope you like it! I think I’ll make another batch up and put it in the freezer to take on our next camping trip.