These are the memories I enjoy and why I think I love sharing this all with you. The recipe is not exactly the same as then, but just as flavorful, and use the sauce as a glaze if you choose to and grill your chicken, even make a kebab the possibilities are endless..
Sweet and Sour Chicken
1/2 cup packed brown sugar
4 tsp cornstarch
1 cup lower sodium chicken broth
1/3 cup red wine vinegar
1 seeded and chopped bell pepper (red or green)
1 small onion sliced
2 Tbsp lower sodium soy sauce
2 Tbsp honey
1 1/2 tsp fresh grated ginger
1 clove garlic, minced
1- 8-ounce can pineapple chunks packed in juice
1- 8-ounce can sliced water chestnuts, drained and chopped
6-8 boneless skinless chicken thighs
- Preheat oven to 350 degrees. In a medium saucepan combine brown sugar and cornstarch. Whisk in the chicken broth, vinegar, soy sauce, honey, pineapple juice from the can, ginger and garlic till smooth.
- In a casserole dish add chicken, bell pepper, onion,water chestnuts, and pineapple. Pour sauce over chicken, cover with foil and bake for 30 minutes. Remove foil and continue cooking until chicken is done.
~Serves over the rice.