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Sherry's Sweet and Sour Chicken

Kraft Memeber Recipe
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Makes: 4 servings Total Time: 1 hr 15 min
Category: Dinner Entrees Sub Category: Chicken & Turkey Entrees

what you need
  • 1 frying chicken (3-3-1/2 lb.), cut up
  • 1 Tbsp. melted butter
  • 1/2 tsp. salt
  • Dash black pepper
  • Dash ground ginger
  • 3 celery stalks, diced
  • 1 can (6 oz.) water chestnuts
  • 4 oz. (1/2 of 8 oz. can) pineapple chunks
  • 4 oz. (1/2 of 8 oz. can) sliced peaches
  • 2 Tbsp. brown sugar
  • 3 Tbsp. water
  • 1-1/2 Tbsp. lite soy sauce
  • 1 Tbsp. apple cider vinegar
  • 1 Tbsp. cornstarch
  • 1 red pepper, thinly sliced
make it
Preheat oven to 325°F. Spray a large baking pan with cooking spray. Rinse chicken, pat dry. Place chicken skin-side up in baking pan, pour melted butter over chicken. Sprinkle chicken with salt, pepper and ginger. Top with diced celery and water chestnuts.

Bake for 20 min or until lightly browned. Drain pineapple juice and peach juice into a large cup, blend in brown sugar, water, soy sauce, vinegar and cornstarch. Pour mixture over chicken in pan.

Continue baking for 45 min or until chicken is fully cooked. Top with pineapple chunks, peach slices and red pepper slices.
This is excellent served alone or with white rice. Also good served over thin spaghetti noodles.
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