Sweet & Sour Chicken (aka “Phoenix” Chicken)
Karen

4-8 boneless, skinless chicken breasts (or equivalent of chicken tenders)
1 egg-beaten
1 cup cornstarch
oil
¼ red pepper-cut up
¼ green pepper-cut up
1 onion-cut up in bite-size pieces
a few pineapple tidbits

Sauce
2 ¼ cups sugar
1 ½ cups vinegar
1 ½ tsp. crushed garlic
¾ cup ketchup
3 Tbs. soy sauce
½ - 1½ tsp. cayenne pepper

1. Combine all sauce ingredients and mix well. Set aside for later.

2. Cut chicken into large chunks. Dip chicken in egg, then roll in cornstarch. Brown chicken in a little oil on top of stovetop. Place browned chicken in 9”x13” baking dish. Pour sauce over chicken.

3. Bake uncovered at 325 for 1 hour. Turn chicken halfway through cooking time.

4. Add cut up red peppers and/or green peppers, onions, and a few pineapple tidbits 10 minutes before serving time.

5. Serve over rice.

*Some notes about this recipe.
When cutting up chicken, remember you will have to brown each piece. Therefore, don’t cut it up too small. Also, when adding the cayenne pepper, I usually add about 1¼ teaspoons. This makes it pretty spicy but not too hot. You will have to play with it and find out what is right for your family. And when adding the cut-up vegetables, I like mine crisp so ten minutes is good for me but if you like them more done then add them 15 minutes before serving time.