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    Sweet-and-Sour Chicken


    Source of Recipe


    bettycrocker.com

    List of Ingredients




    1 can (20 ounces) pineapple chunks in juice
    1 cup baby-cut carrots, cut in half
    1 medium onion, chopped (1/2 cup)
    3 cloves garlic, finely chopped
    1 teaspoon finely chopped gingerroot
    2 pounds boneless, skinless chicken thighs, cut into 2-inch pieces
    1/2 cup reduced-sodium soy sauce
    1/2 cup packed brown sugar
    1 medium red bell pepper, cut into 1-inch pieces
    1 medium green bell pepper, cut into 1-inch pieces
    1/4 cup cornstarch
    1/4 cup water
    Hot cooked rice or chow mein noodles, if desired

    Recipe



    1 Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.

    2 Place carrots, onion, garlic and gingerroot in 4 1/2- to 6-quart slow cooker. Top with chicken. Mix soy sauce, brown sugar and reserved pineapple juice; pour over chicken.

    3 Cover and cook on low heat setting 7 to 9 hours or until juice of chicken is no longer pink.

    4 During last 30 minutes, add pineapple and bell peppers. Increase to high heat setting. Mix cornstarch and water; stir into chicken mixture during last 10 minutes of cooking. Serve with rice.


    SERVES 8

 

 

 


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