Title: Sweet-And-Sour Chicken
Categories: Main course, Z- high hol
Yield: 4 servings

----------------------------MARINADE AND CHICKEN----------------------------
1 tb Soy sauce
1 tb Rice wine vinegar
1 tb Cornstarch
3/4 lb Boneless skinless chicken
-breasts; cut into 1" pieces

----------------------------------STIR-FRY----------------------------------
1/2 c Water
1/3 c Rice wine vinegar
1/3 c Honey
1 tb Soy sauce
1 tb Cornstarch
1/4 ts Hot pepper flakes
2 1/2 ts Canola oil
1 Red bell pepper; cut into
-1/4" strips
1 Yellow bell pepper; cut into
-1/4" strips
1 1/2 ts Minced garlic
1 1/2 ts Minced fresh gingerroot
2 c Fresh pineapple; 1" chunks
1/2 c Sliced scallions; for
-garnish, optional
Jasmine rice

1. Marinade and chicken: In large plastic food storage bag, mix soy sauce,
vinegar and cornstarch. Add chicken; seal bag. Refrigerate 30 minutes.

2. Stir-Fry: In small bowl, combine water, vinegar, honey, soy sauce,
cornstarch and red pepper flakes.

3. In large nonstick skillet, heat 2 tsp oil over medium-high heat. Drain
marinade from chicken in large sieve; discard. Add chicken to skillet;
saute 5 minutes until browned and just cooked through; remove to bowl.

4. In same skillet, heat remaining oil. Add peppers stir-fry 4 minutes,
until lightly charred and crisp-tender; add to chicken. Add garlic and
ginger to skillet; stir-fry 30 seconds. Stir vinegar mixture; add to
skillet. Boil 1 minute. Return chicken to skillet with pineapple and
scallions; heat through. Serve with rice, if desired.

McCall's Magazine October 1998 p. 150 Article titled: "Honey Bunch" Recipes
by Gina Noonan and Frank P. Melodia

Recipe by: McCall's Magazine October 1998 p. 150

Posted to JEWISH-FOOD digest by Linda Shapiro on Sep 22,
1998, converted by MM_Buster v2.0l.