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Sweet and Sour Chicken

boneless chicken breasts (about 5-6 halves)
salt and pepper to taste
vegetable oil for browning

16 ounce can pineapple slices
1 cup granulated sugar
2 Tbsp cornstarch
3/4 cup white vinegar
1 Tbsp soy sauce
1/4 tsp. ground ginger
1 chicken bouillon cube
1-2 green bell peppers cut into thin slices

Dust the chicken with a mixture of flour, salt and pepper. Brown
in hot oil. Remove from the pan, cut the chicken into bite size
pieces or just cut them in half. Drain and set aside. Drain the
pineapple juice into a measuring cup and add enough water to make
2 cups (or add extra pineapple juice if you have it on hand).
Combine the juice, sugar, corn starch, vinegar, soy sauce. ginger
and chicken bouillon cube in a deep saucepan. Bring to a boil
whisking this takes about 5 minutes to come to a boil. Remove from
heat. Place the chicken in an oven proof casserole dish, pour the
sauce over the chicken. Bake uncovered 1 hour at 300F. Remove from
oven and top the chicken with the pineapple slices and the green
peppers. Bake another 30 minutes. Serve with rice.


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