Sweet and Sour Chicken

With chunks of batter-coated chicken, pineapple, and a sweet-sour sauce, this stir-fry is always a popular choice in Chinese restaurants--especially with kids.

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  • 1 pound skinless, boneless chicken breasts or thighs
  • 1 beaten egg
  • 1 cup packaged biscuit mix
  • 1/3 cup water
  • 1 1/2 cups cooking oil
  • 1 20 ounce can pineapple chunks (juice pack)
  • 1/3 cup sugar
  • 1/4 cup soy sauce
  • 1/4 cup cider vinegar
  • 2 tablespoons cornstarch
  • 2 teaspoons paprika
  • 1 tablespoon cooking oil
  • 1 large green sweet pepper, cut lengthwise into strips
  • 4 green onions, cut into 2-inch lengths
  • 2 cups cherry tomatoes, halved
  • Hot cooked rice
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Cut chicken into 1-inch pieces. In a medium bowl combine egg, biscuit mix and water. Dip chicken pieces into batter to coat.
Heat 1-1/2 cups cooking oil in wok or small deep-fat fryer over medium heat (375 degrees F). Fry chicken pieces in hot oil, a few at a time, until golden brown (about 2 minutes). Remove chicken pieces as they brown and drain on paper towels. Discard cooking oil. Keep chicken warm in a 300 degree F oven.
For sauce, drain pineapple, reserving juice. Add enough water to juice to make 1-3/4 cups. In a bowl combine sugar, soy sauce, vinegar, cornstarch, and paprika. Add pineapple juice mixture; set aside.
Add 1 tablespoon cooking oil to the wok or 12-inch skillet. Preheat over medium-high heat. Stir-fry green sweet pepper and green onions in hot oil for 2 to 3 minutes or until crisp-tender. Remove vegetables from wok. Stir sauce; add to center of wok. Cook and stir until slightly thickened and bubbly. Add cooked vegetables, pineapple chunks, and tomatoes to wok. Cook and stir about 2 minutes more or until heated through. Add chicken; stir to coat. Serve immediately over cooked rice. Makes 6 servings.

nutrition information

Per Serving: cal. (kcal) 482, Fat, total (g) 19, chol. (mg) 75, sat. fat (g) 3, carb. (g) 60, pro. (g) 20, sodium (mg) 843, Percent Daily Values are based on a 2,000 calorie diet
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