Saturday, December 15, 2007


This was originally from The FRIEND magazine, and was the first main dish I remember cooking as a kid. The original was baked, but I have modified it a bit so it is done on the stove top and tastes more like Chinese chicken. We usually serve this over brown rice with broccoli, but tonight was cauliflower since it is a veggie that EVERYONE will eat in our house.

makes 4 servings ~ cook & prep time: 40 min.

4 skinless boneless chicken breasts
1 egg; beaten
Cornstarch (can add flour if you don't have a lot)

¾ cup sugar
4 tblsp. Ketchup
½ cup vinegar
1 tblsp. Soy sauce
½ tsp. Garlic powder

Cut up chicken into bite size pieces. Dip chicken into the egg, then roll in cornstarch. Heat aprox. 2 tblsp. of oil in a skillet. Fry the chicken pieces until just browned. Mix all ingredients for sauce & pour over chicken in skillet. Cook for 15-20 minutes. Serve over rice.

~ recipe from Brieanne Witte ~