Poppy’s Sweet & Sour Chicken Ingredients: 2 tablespoons of Butter 2 tablespoons of Vegetable or Olive Oil 1 lb Chicken Breast, diced 1 medium onion, diced 1 Green Bell Pepper, de-seeded and diced 1-2 Jalapeno Peppers, de-seeded and diced (depending on how spicy you want it 3-4 cloves of garlic, minced 1 can Chunk Pineapple in 100% Juice (15-17 ounce can) 1 cup of Pineapple Juice 1 cup Chicken Broth ¼ cup Cornstarch (more or less depending on how thick you want the recipe) ¼ - ½ cup Sugar (depending on how sweet you like it) Salt, Pepper & Garlic Powder to taste Tony Chacheres to taste Directions: Melt butter in Oil and allow it to get hot. Add onions and peppers and sauté for 3 to 5 minutes until the mixture becomes fragrant. Add chicken, and continue to sauté until chicken is mostly done. While chicken is cooking, add minced garlic. Add a can of Pineapple with juice, and 1 cup of Chicken Broth. Bring mixture to a slow boil. In a small bowl, dissolve 1⁄4 cup cornstarch in 1 cup of Pineapple Juice, stirring until there are no lumps. When chicken mixture is boiling, slowly incorporate the pineapple juice/cornstarch, stirring constantly until the mixture thickens. Season with Salt, Pepper, Garlic Powder and Tony Chacheres to taste. Serve over white rice. Nicely complimented by a green salad and fresh fruit like Mangos or Pineapple.
Looks so delicious! Would love your recipe!
Poppy’s Sweet & Sour Chicken
Ingredients:
2 tablespoons of Butter
2 tablespoons of Vegetable or Olive Oil
1 lb Chicken Breast, diced
1 medium onion, diced
1 Green Bell Pepper, de-seeded and diced
1-2 Jalapeno Peppers, de-seeded and diced (depending on how spicy you want it
3-4 cloves of garlic, minced
1 can Chunk Pineapple in 100% Juice (15-17 ounce can)
1 cup of Pineapple Juice
1 cup Chicken Broth
¼ cup Cornstarch (more or less depending on how thick you want the recipe)
¼ - ½ cup Sugar (depending on how sweet you like it)
Salt, Pepper & Garlic Powder to taste
Tony Chacheres to taste
Directions:
Melt butter in Oil and allow it to get hot. Add onions and peppers and sauté for 3 to 5 minutes until the mixture becomes fragrant. Add chicken, and continue to sauté until chicken is mostly done. While chicken is cooking, add minced garlic.
Add a can of Pineapple with juice, and 1 cup of Chicken Broth. Bring mixture to a slow boil.
In a small bowl, dissolve 1⁄4 cup cornstarch in 1 cup of Pineapple Juice, stirring until there are no lumps. When chicken mixture is boiling, slowly incorporate the pineapple juice/cornstarch, stirring constantly until the mixture thickens.
Season with Salt, Pepper, Garlic Powder and Tony Chacheres to taste.
Serve over white rice. Nicely complimented by a green salad and fresh fruit like Mangos or Pineapple.