Recipe by Pam Anderson
"This quick and easy Asian inspired dish is wonderful served on steamed jasmine rice."
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1 (20 ounce) can
pineapple chunks drained, juice reserved
rice wine vinegar
dark brown sugar
2 large stalks
celery, cut on the bias or angle
green bell pepper, cut into large dice
1 (7 ounce) can
sliced water chestnuts, drained
scallions, green and white sections, cut into 1-inch lengths
diced breast meat from a rotisserie-roasted chicken
this is the best sweet and sour dish ive ever come across,i added a few chillies,(for my pref),im having it tonight with geusts,thanks for this culinary delight
VERY GOOD! The sauce did not really thicken too much even after adding extra flour. Made a double batch and 6 servings of Jasmine white rice, mixed all ingredients together with the sauce in a large sauce pan. It helped absord all the liquid! Will make again... Company gobbled it up! Thank you!
I just did not like the flavor
Good, easy recipe. Will definitely keep around. Didn't use celery or water chestnuts and replaced scallions with a white onion. Created crispy chicken with a flour/egg coating and was delicious!
* Percent Daily Values are based on a 2,000 calorie diet.
Sweet and Sour Chicken with Pineapple
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 78
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