Sunday, August 29, 2010

Sweet & Sour Chicken

This is a dinner I make often and it never goes wrong. It's simple, satisfying, and fast.


5 boneless, skinless chicken breast halves (I usually use 2 chicken breasts cut in half length-wise)
1/4 cup cornstarch
1 egg
Dip thawed chicken breasts in cornstarch, then in egg. Fry in pan to a golden brown.

Sauce:
1/3 cup vinegar
1/2 cup sugar
4 T. ketchup
1/4 tsp. salt
1/4 cup chicken broth
1 T. soy sauce
1 T. cornstarch
Combine sauce ingredients in sauce pan. Bring to a rolling boil while stirring constantly.

Place chicken in 9x13 pan and pour sauce over chicken breasts. Bake chicken and sauce uncovered for 30-40 minutes at 350 degrees. Serve over rice.

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