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Sweet-and-Sour Chicken

Sweet-and-Sour Chicken
Dorothy Hess of Hartwell, Georgia uses her slow-cooker to fix this stir-fry like supper. Adding the onions, pineapple and snow peas later in the process keeps them from becoming over-cooked.
5 ServingsPrep: 15 min. Cook: 3 hours 20 min.

Ingredients

  • 1-1/4 pounds boneless skinless chicken breasts, cut into 1-inch strips
  • 1 tablespoon canola oil
  • Salt and pepper to taste
  • 1 can (8 ounces) pineapple chunks
  • 1 can (8 ounces) sliced water chestnuts, drained
  • 2 medium carrots, sliced
  • 2 tablespoons soy sauce
  • 4 teaspoons cornstarch
  • 1 cup sweet-and-sour sauce
  • 1/4 cup water
  • 1-1/2 teaspoons ground ginger
  • 3 green onions, cut into 1-inch pieces
  • 1-1/2 cups fresh or frozen snow peas
  • Hot cooked rice

Directions

  • In a large skillet, saute chicken in oil for 4-5 minutes; drain.
  • Sprinkle with salt and pepper. Drain pineapple, reserving juice; set
  • pineapple aside. In a 5-qt. slow cooker, combine the chicken, water
  • chestnuts, carrots, soy sauce and pineapple juice. Cover and cook on
  • low for 3 hours or until chicken juices run clear.
  • In a small bowl, combine the cornstarch, sweet-and-sour sauce, water
  • and ginger until smooth. Stir into the slow cooker. Add onions and
  • reserved pineapple; cover and cook on high for 15 minutes or until
© Taste of Home 2012

2 of 2

Sweet-and-Sour Chicken (continued)

Directions (continued)

  • thickened. Add peas; cook 5 minutes longer. Serve with rice. Yield:
  • 5 servings.
Wine: Light-Bodied White Wine: Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
© Taste of Home 2012