Sweet & Sour Sauce

My son loves "Chinese chicken" so I was looking through my cookbooks to see if I could find an orange chicken recipe, which I couldn't find, but I did find this recipe for sweet and sour sauce in my Betty Crocker cookbook.  It was delicious and my son loved it, so win-win!

1/2 Cups packed brown sugar
1 tablespoon cornstarch
1 can (8 oz) crushed pineapple in juice, drained and juice reserved
1/3 cup white vinegar
1 tablespoon soy sauce
1/4 cup finely chopped green bell pepper

1.  Mix brown sugar and cornstarch in 1-quart saucepan.  2.  Add enough water to reserved pineapple juice to measure 1/2 cup; stir into sugar mixture.  Stir in vinegar and soy sauce.  3.  Heat to boiling over medium heat, stirring constantly.  Boil and stir 1 minute.  Stir in pineapple and bell pepper.  4.  Use sauce immediately, or cover and refrigerate up to 2 weeks or freeze up to 1 year.  Serve over pork, poultry of seafood.

*We had it over chicken we just cooked in a pan.  It was really delicious.  Mm mm!


Wendy said...

I'll have to try that because I HATE bottled sweet and sour sauce!

Wendy said...

P.S. I wanna join the club! I have tons of recipes that I haven't posted on my food blog because I didn't want to solely post recipes on there. I'd love to share them here.

Annie said...

Yay! I was hoping you would. :) I'll add you.

Butler Family said...

This was so good! The only thing that I would do different would be to not add the pineapple chuncks to the sauce, but other than that we really liked it! I also got "fancy" and deep fried the chicken in a batter. Yum!

Annie Jarman said...

Yay! You tried it! I'm glad you liked it. We accidentally got pineapple chunks instead of crushed pineapple once, that might be a good option if you'd rather pick around the pineapple. Or leave it out if you don't like it at all. :)

Annie Jarman said...

PS: I'm way impressed you deep fried the chicken! You'll have to tell us how you did it.