Hawaiian Chicken
10-12 chicken breasts
salt
2 cans (15 oz) pineapple chunks
4 T cornstarch
2 T soy sauce
2 chicken bullion cubes
flour
cooking oil
1 c honey
1 1/2 c cider vinegar
1/2 t ginger
2 green peppers, cut into 1/4" strips
Roll Chicken breast in flour and sprinkle with salt. Brown in oil. Drain pineapple; reserve chunks, and pour juice into measuring cup. Ad water to make 3 cups. Add honey, cornstarch, soy sauce, ginger, bullion cubes, and vinegar; Bring to boil and boil 2 minutes, stirring constantly. Pour over chicken pieces in 2 quart baking dish. Bake uncovered for 40 min. Add pineapple chunks and green pepper. Bake 30 min loner or until chicken is tender. Serve with cooked rice.
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