SWEET AND SOUR CHICKEN
http://www.oocities.org/val_james/


8 to 9 chicken thighs with bones, skin and fat removed

Seasoned flour (flour, salt, pepper)

540mL/19 oz. canned unsweetened pineapple chunks in its own juice

3/4 cup granulated sugar

2 tablespoons cornstarch

3/4 cup white vinegar

1 tablespoon soy sauce

1/4 teaspoon ground ginger

1 chicken bouillon cube

1 green bell pepper, cut into strips

1 large carrot, in thin strips


1. Preheat oven to 350F.

2. Coat chicken with seasoned flour and place in roasting pan.

3. In large bowl combine sugar, cornstarch, pineapple juice, vinegar, soy sauce, and ginger and stir.  Pour over
chicken in pan; add in bouillon cube, bell pepper and carrots and stir.  Cook 1 hour (up to 1 hour and 15 minutes), until chicken is cooked through.

4. Serve over cooked white rice.  Serves 8 to 9.

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