I was a bit shocked when I pulled this recipe from my file box and noticed it was printed in early 1998! The Sweet and Sour Chicken is baked in an oven bag (a special oven-safe clear bag that eliminates mess and yields a tender, flavourful meal). It is so simple to prepare and you won't believe how tasty it is when it's done baking in only 30-35 minutes. When I made it I had no recollection of how it would turn out but I am definitely going to be laminating this recipe. It was fantastic and I cannot wait to make it again.
I served the Asian-style chicken with rice, sesame noodles, and broccoli. You could certainly add some potstickers or spring rolls as a side too. Here's how to make it (I could no longer find the recipe on line).
Preheat the oven to 350 degrees. Shake 2 tablespoons of flour into a large size (14x20") Reynolds Oven Bag. Place in a 13x9" baking pan.
Add 1/4 cup packed brown sugar, 1/4 vinegar, and 2 tablespoons soy sauce to bag. Squeeze bag to blend in flour. Add 4 skinless, boneless chicken breast halves, 1 can (20 oz.) pineapple chunks in juice, drained, and 1 medium green pepper cut in rings (I used a red pepper) to bag. Turn bag to coat ingredients with sauce. Arrange ingredients in an even layer.
Close bag with nylon tie; cut six 1/2-inch slits in top.
Bake until chicken is tender, 30-35 minutes.
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