HAWAIIAN CHICKEN

Hawaiian Chicken or Sweet and Sour Chicken either way you want to call it!   I got this recipe from Gwen a few years ago and I finally made it tonight......This will be a keeper for sure.  It's sweet and sour, and full of flavor. Almost lap your plate clean.  It's that tasty. Thank you Gwen for a wonderful recipe.   Hope you all enjoy 

Hawaiian Chicken 

About 3 pounds of chicken breast or boneless chicken thighs

1 tsp salt

1/4 tsp pepper

1/2 cup flour

1/2 tsp of seasoning salt

1/3 cup of olive oil

20 ounce can of pineapple chunks (save the juice)

1 TBSP soy sauce

1 cup sugar

1/4 tsp ginger

1 tub of Knorr's homestyle chicken stock from concentrate  (they come in a 4 pack) 

or 1 chicken buillon cube 

2 TBSP of corn starch

3/4 cup apple cider vinegar

1 large green pepper diced or sliced

Marachino cherries

I used chicken thighs which I removed as much of the fat as possible and cut in good size strips.  In a large plastic bag add the salt, pepper and season salt along with the flour.  Add the chicken and shake around to cover the chicken pieces.  Add the olive oil to your skillet and brown on both sides.  You are only browning these pieces.  Remove to a 9x13 inch baking dish.   

Heat oven to 350 degrees. 

Drain the pineapple and add enough water to get

 1 1/4 cups.  Put this in a saucepan and add the sugar, soy sauce, ginger, chicken buillon, corn starch, and the vinegar and whisk together.  Heat to boiling and boil for 2 minutes, then pour this over the chicken and bake uncovered for 30 minutes. 

Then spread over the top of the chicken the cut up pieces of green pepper, pineapple chunks and the cherries and bake another 30 minutes.   Cook chicken to 165 degrees.

Serve along with hot cooked rice 

serves about 6-8 depending on how hungry your group is!

Sharing with

whatscookinglove

BAKED SWEET AND SOUR CHICKEN WITH FRIED RICE

So today my friends, I have no cupcakes or cookies to share,  But a real meal!  A good one! I found this sometime ago from life-as-a-lofthouse. Go visit Holly she has a lot of recipes to share.  I've made this twice, its that good.  So, on with this recipe for Sweet and Sour Baked Chicken with my verison of fried rice. Hope you try it and hope you enjoy it.  Fairly easy and tasty.  Even good warmed up the next day.      3- 4 boneless chicken breasts salt and pepper 1 cup cornstarch 2 eggs, beaten 1/4 cup canola oil or peanut oil   (I prefer peanut oil) THE SWEET AND SOUR SAUCE 3/4 cups sugar 4 TBSP ketchup 1/2 cup vinegar 1 TBSP soy sauce 1 tsp garlic salt Start by preheating you oven to 325 degrees.  Rinse your chicken breasts in water and then cut into cubes.  Season with salt and pepper to taste,  dip chicken into the cornstarch to coat then dip into the eggs.  Heat your 1/4 cup of oil in a large skillet and cook your chicken until browned but not cooked through.  Place the chickn in a 9x13 inch greased baking dish.   Mix all of your sweet and sour sauce ingredients in a bowl with a whisk and then pour evenly over the chicken.  Bake for one hour (pending on the thickness of the chicken) and during the baking process you will need to turn the chicken every 15 minutes.  Fried Rice    4 cups of cooked rice use white or brown  (cook rice the day before and place in refrigerator in a covered bowl) 2  eggs 2 cloves garlic minced 1 tsp salt 1/2 tsp cooking  wine sherry 1 small onion chopped or use green onions 5 TBSP peanut oil 2 TBSP of Classic Stir Fry Sauce by House of TSANG  or La Choy Brown Gravy sauce 1/4 to 1/2 cup of sliced water chestnuts 2 TBSP soy sauce 1 cup bean sprouts 1/2 to 1 cup of frozen peas, or use snow peas sprinkle of powdered ginger  optional adding 1/2 to 1 cup of chopped  chicken or shrimp  Have all your ingredients prepped and ready to add to the wok.  In a small bowl add the eggs, sherry and salt.  In a large deep fry pan or wok add the peanut oil, heat this to hot  (medium high heat)  then add the egg mixture.  Stir in the onion and scramble and break into smaller pieces. Add the day old rice, brown gravy and soy sauce, water chestnuts, peas and stir breaking up the rice until all is coated and blended.   Add the bean sprouts and mix throughout.   Enjoy   PRINT RECIPE  Happy cooking and  thanks for visiting the wednesday baker.   Andi Sharing with Miz Helens Full Plate The Country Cook A Savory Sunday What's Cooking Wednesday