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Tangy Tender Chicken Recipe

100% would make again

Brown sugar, garlic and ginger provide the traditional sweet-sour flavor in this chicken medley. "The aroma is heavenly after working outside all day," says Milton Schutz of Pandora, Ohio.

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4-6 Servings
Prep: 15 min. Cook: 8-1/2 hours

Ingredients

1 pound baby carrots
1 medium green pepper, cut into 1/2-inch strips
1 medium onion, cut into wedges
6 boneless skinless chicken breast halves
1 can (20 ounces) pineapple chunks
1/3 cup packed brown sugar
1 tablespoon soy sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon salt
1/2 teaspoon ground ginger
1/4 teaspoon garlic powder
3 tablespoons cornstarch
1/4 cup cold water
Hot cooked rice

Directions

In a 5-qt. slow cooker, layer carrots, green pepper and onion. Top with the chicken. Drain pineapple, reserving juice. Place pineapple over chicken. Add brown sugar, soy sauce, bouillon, salt, ginger and garlic powder to pineapple juice; pour over pineapple. Cover and cook on low for 8-9 hours.
Combine cornstarch and water until smooth; gradually stir into cooking juices. Cook 30 minutes longer or until sauce is thickened, stirring once. Serve over rice. Yield: 4-6 servings.

Nutrition Facts: 1 serving (1 each) equals 295 calories, 3 g fat (1 g saturated fat), 63 mg cholesterol, 732 mg sodium, 42 g carbohydrate, 3 g fiber, 25 g protein.

Tangy Tender Chicken published in Quick Cooking July/August 2001, p43