Monday, February 9, 2009
A friend brought this over after Maggie was in the hospital and I've been bugging her for the recipe ever since. I finally got it and made it today. It is simple to make, easily halved, and tastes like something you'd get in a Chinese restaurant.
Combine in 9x13 casserole dish:
5 breasts cooked, cubed chicken
1 can drained pineapple tidbits (save the juice)
sugar snap peas or chopped green pepper
pineapple juice from the tidbits + water to make 2 cups
1 cup vinegar
1 cup brown sugar
1/4 c. soy sauce (you can leave this out and it tastes just as delicious)
2 T. lemon juice
4 T. cornstarch
Combine ingredients for sauce in a saucepan. Whisk and cook over high until it comes to a boil (It will start to thicken then). Pour sauce over chicken mixture in casserole dish and sprinkle with sesame seeds. Bake at 350 for 25-30 min. Serve over hot rice.