Or, one that is at least a LITTLE bit healthier than Chinese take-out?|||EASIEST SWEET AND SOUR CHICKEN skinless, boneless chicken 1 small bottle Russian salad dressing 1/2 jar apricot preserves 1 package Lipton Onion Soup Mix Preheat oven to 375掳F. Combine dressing, preserves and soup mix in a bowl, stirring well. Place chicken in a greased pan and pour mixture over top. Roast for 45 minutes or until done OR SWEET AND SOUR CHICKEN 2 chicken breast 2 green bell peppers 1 red bell pepper 1 celery stalk 2 carrots 1 small can pineapple 1 small can mushrooms soy sauce mustard catup hot sauce vinegar brown sugar cornstarch garlic ginger (one piece about 1 inch) Cut chicken into bite-sized pieces and rub with crushed garlic and ginger and marinate for 5 mins until the wok gets hot. Put a tablespoon of oil and the remaining garlic and the chicken. As soon as the chicken is done, add chopped vegetables and stir fry for only a minute, as you need them to be crunchy. Make the sauce by adding the remaining ingredients (except for the pineapple chunks) along with the ginger that has not yet been used, and add to the wok. Add the sauces and the corn starch when you are ready to serve and allow the sauce to thicken. At this time, stir in the pineapple chunks. Add hot sauce to taste. Serve it over noodles or rice. OR STIR FRY SWEET & SOUR CHICKEN 3 boneless skinless chicken breast sesame seeds (optional) 1 green bell pepper (julienned) 1 clove of garlic (chopped) 2 1/2 tbsp. of coconut oil 1 jar of La Choy sweet and sour sauce Cube chicken into desired chuncks; set aside. Heat oil until melted over low heat. Add sesame seeds and chopped garlic, stir to mix together, turn up heat to med-hi, and add chicken. Stir fry until chicken is thoroughly cooked, then add bell pepper and sweet and sour sauce. Stir and turn down heat to low. Cover and simmer for about 10 minutes until bell pepper is soft and tender. Serves 2-3 OR CROCKPOT - SWEET AND SOUR CHICKEN 1/2 c. finely chopped pepper 1/2 c. finely chopped onion 3 chicken breasts 1 (10 oz.) jar sweet-sour sauce 1 (15 1/4 oz.) can pineapple chunks, drained 3 tbsp. cornstarch 3 tbsp. cold water Hot cooked rice Place pepper and onion in pot. Top with chicken breasts. Pour sweet-sour sauce and pineapple chunks over all. Cover. Cook on low 7-8 hours (or high 3 1/2-4 hours). Remove chicken; keep warm. Blend cornstarch and water. Stir in juices. Cover. Cook on high 10-15 minutes until thickened. Serve over hot rice OR SWEET AND SOUR CHINESE CHICKEN 1 lb. boneless skinless chicken breast 1 beaten egg 1 c. vegetable oil 1 (13 1/2 oz.) can pineapple chunks, undrained 2 tbsp. soy sauce 1/4 tsp. ground ginger 3/4 c. carrots, thinly sliced 1 med. green pepper, cut into 1 inch squares 1/2 c. slivered almonds 1/2 c. cornstarch Water 1/3 c. sugar 1/3 c. cider vinegar 4 c. cooked rice Cut chicken into bite size pieces. Dip in egg; roll in cornstarch and fry in hot oil. Cook until golden-drain on paper towel. Reserve pan drippings. Drain pineapple and add water to measure 1 cup. Stir syrup, sugar, vinegar, soy sauce, and ginger to pan drippings. Heat to boiling until sugar dissolves. Stir in carrots, until slightly tender; add pepper chunks. Reduce heat, cover, cook until peppers crisp-tender. Mix 2 tbsp. cornstarch with water until smooth. Stir into vegetable mixture. Cook, stirring constantly until mixture thickens and boils. Stir in chicken, pineapples, and almonds. Heat until warmed through, about 3 minutes. Serve over rice. OR CHINESE CHICKEN IN SWEET AND SOUR SAUCE 2 stalks celery, sliced 2 lg. carrots, sliced 1 green pepper, cut into strips 3/4 c. flour 2 cloves garlic, minced 1 egg, beaten 1/2 tsp. ginger 5/8 tsp. salt 3/4 tsp. pepper 4 chicken breast fillets 1 c. oil 1 1/2 c. water 1 c. packed brown sugar 1 c. vinegar 1 (16 oz.) can tomatoes 1 c. water 1/2 c. cornstarch 1/8 tsp. salt Cook vegetables in small amount of water in saucepan, until tender crisp. Drain and set aside. Combine flour, garlic, egg, ginger, salt and pepper in bowl; mix well. Pound chicken fillets with meat mallet. Cut into strips. Dip into batter, coating well. Brown lightly in hot oil in large skillet. Drain on paper towels. Bring 1 1/2 cups water to a boil in Dutch oven. Stir in brown sugar. Cook for 1 minute. Add vinegar and tomatoes. Bring to a boil again. Stir in mixture of cornstarch and remaining 1 cup water, gradually. Cook for 3 minutes, stirring constantly. Add chicken, vegetables and 1/8 teaspoon salt. Cook until heated through. Serve over cooked rice. Yield: 12 servings. JM|||Sweet and Sour Chicken Meatballs Serves: 4 1 lb ground chicken 1 egg 1 cup large flake oats 3 Tbsp fresh minced cilantro (coriander) 2 Tbsp cornstarch 录 tsp hot pepper sauce 2 Tbsp grated fresh ginger root 2 cloves garlic, minced 陆 cup orange juice 5 Tbsp tomato ketchup 3 Tbsp rice vinegar 2 Tbsp honey 陆 cup water 1 Tbsp soy sauce 1 Tbsp sesame oil 2 Tbsp sesame seeds 陆 cup green onions, sliced 1 green pepper, chopped 1 red pepper, chopped salt, to taste Preparation: 1. Combine ground chicken, salt, egg, oats, cilantro (coriander), 1 Tbsp (15 mL) cornstarch, hot pepper sauce, 1 Tbsp (15 mL) grated fresh ginger and garlic. 2. Shape mixture into 16 meatballs. 3. In pot with lid, combine remaining ingredients, except green onions and peppers. Add meatballs. Cover, bring sauce to a boil, then reduce heat until sauce thickens and meatballs are cooked through (approximately 20 minutes) or until a meat thermometer inserted into the chicken pieces reads 165掳F (74掳C). Stir in green onion and peppers and simmer an additional 5-10 minutes. If the sauce becomes too thick, stir in more orange juice. 4. Serve meatballs on serving platter over cooked rice or egg noodles. Garnish with more sesame seeds and minced cilantro (coriander). We've got over 200 more great chicken recipes at www.chicken.ca. Enjoy! Marty Brett Chicken Farmers of Canada|||here are some links that will help.|||chicken + honey & lemon

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