Printable | Taste of Home

Sweet-and-Sour Chicken

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

Printed from tasteofhome.com Nov 19, 2008

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Sweet-and-Sour Chicken cont.

Hot cooked rice

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 thickened. Add peas;
cook 5 minutes longer. Serve with rice.

Yield: 5 servings.