Sweet And Sour Chicken Recipe
Don't be mean to your self by missing out on this Sweet And Sour Chicken recipe. Whenever I have Asian friends visiting, I always prepare Sweet And Sour Chicken which is the most savored dish of their cuisine. Stock up on more and more Chicken as you will want to make this Sweet And Sour Chicken time and again. I prefer to make Sweet And Sour Chicken as a Side Dish for all my family get-togethers. Treat your family to this delicious Sweet And Sour Chicken. They are going to simply adore it.
Ingredients
2 bacon slices
2 lbs. chicken
1/2 cup water
1 cup Fruit-Full Pineapple Preserves
1 onion
1 tsp vinegar
1/2 sweet red pepper
Directions
In a skillet, fry the bacon until crisp; set bacon aside and discard the fat.
Cut chicken in serving-sized pieces.
In the same skillet over low heat, thoroughly brown each chicken piece; do not crowd pan.
Discard fat as it accumulates.
Place chicken in a flat casserole that has been coated with vegetable spray.
Add the water to the skillet.
With a wooden spoon, scrape up any browned residue on the bottom.
Place skillet over low heat; add the pineapple preserves and stir until dissolved.
Cut onion across into eighths and separate the ring slices.
Add to skillet and stir in the vinegar.
Cover and simmer for 5 minutes.
Cut red pepper into chunks; add to sauce.
Cover and simmer until onion is translucent.
Cut bacon slices into large squares; add to the sauce.
Pour sauce over chicken; cover tightly.
Bake at 325°F (165°C) for 1 hour.
Cut chicken in serving-sized pieces.
In the same skillet over low heat, thoroughly brown each chicken piece; do not crowd pan.
Discard fat as it accumulates.
Place chicken in a flat casserole that has been coated with vegetable spray.
Add the water to the skillet.
With a wooden spoon, scrape up any browned residue on the bottom.
Place skillet over low heat; add the pineapple preserves and stir until dissolved.
Cut onion across into eighths and separate the ring slices.
Add to skillet and stir in the vinegar.
Cover and simmer for 5 minutes.
Cut red pepper into chunks; add to sauce.
Cover and simmer until onion is translucent.
Cut bacon slices into large squares; add to the sauce.
Pour sauce over chicken; cover tightly.
Bake at 325°F (165°C) for 1 hour.
