Submitted by Anne-Marie: Since my last contribution was of the dessert variety, I thought I'd venture into the main course. I got this from a friend in Iowa and we have loved it ever since. It is easy to make less or more and is excellent reheated... I usually double the sauce for the same amount of chicken so I have enough to spoon onto my rice. Using 4 chicken breast halves serves my husband, me and my three kids with one or two lunches leftover. Enjoy!
Sticky Chicken
2-4 Chicken Breasts, cut into strips or bite size pieces
1 egg
cornstarch
1 Tbs Soy Sauce
1/4 cup pineapple juice
1 Tbs Red Wine Vinegar
2/3 cup Sugar (I cut this down a bit, seemed a little sweet for us the first time)
3 Tbs Ketchup
Oil
Garlic Salt (I usually skip this part too)
Dip Chicken in egg, then coat with cornstarch ("this is easy if you shake chicken and cornstarch in a ziploc" My friend suggested that, I usually just crunch it around with my hand in a bowl :) ). Brown chicken in hot oil, then put in a foil lined 9x13 baking dish. Sprinkle with Garlic salt (or not :)). Mix Remaining ingredients and pour over Chicken.
Bake at 350 degrees for 30-40 Minutes. Serve over rice.
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The Recipe Roundtable is intended to be an ongoing collection of tried-and-true recipes submitted by people who are interested in sharing and discussing cooking ideas. If you are looking for something to make for dinner on any given day, have a recipe you would like to share or have a cooking question, this is the place.
1 comment:
We had this for dinner last night and the kids really enjoyed it. It tasted a lot like tiny spicy chicken without the spicy.
I didn't have any pineapple juice so I substituted it with OJ. It was sweet and tangy. The red wine vinegar was my favorite part.
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