Sweet & Sour Chicken

4 Chicken Breasts, cut up into bite-sized pieces and breaded*
2 Tbsp butter, melted
1/3 cup brown sugar
2 Tbsp corn starch
2/3 cup pineapple juice (juice drained from can of pineapple chunks or pineapple tidbits)
1 cup water
2 Tbsp ketchup
2 Tbsp soy sauce
3 Tbsp vinegar
1/2 cup pineapple
1/2 cup green sweet pepper; sliced or chopped (optional)
1/2 cup chopped onion (optional)
3 cups cooked rice

1. Place melted butter in a casserole dish. Put breaded chicken in same baking dish and bake at 400 degrees for 20 minutes. Flip chicken pieces over and cook for 10-15 minutes or until golden brown.

2. For the sauce, combine brown sugar and corn starch and mix in the pineapple juice and water and stir until smooth. Cook over medium-high heat and add ketchup, soy sauce, and vinegar and cook until mixture darkens and thickens slightly. Add remaining fruits and veggies and cook on medium heat for five minutes.

3. Pour sauce over cooked chicken and serve over hot rice.

Santa Cruz, 1999.

Recipe from: Janese