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Sweet 'n' Sour Chicken

  • 4servings

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Source: www.cookingindex.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsA, B2
MineralsNatrium, Potassium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1 Chicken - (abt 3 lbs) - cut up

  2. 1 tablespoon 15ml Vegetable or olive oil

  3. 1/2 cup 55g / 1.9oz Sliced celery

  4. 1 Green or red pepper - cut into chunks

  5. 1 Pineapple chunks - (20 oz) - drained, and Juice reserved

  6. 1 cup 237ml Reserved pineapple juice

  7. (add water if necessary)

  8. 1/4 cup 40g / 1.4oz Brown sugar

  9. 1/2 cup 118ml Vinegar

  10. 2 tablespoons 30ml Soy sauce

  11. 1 tablespoon 15ml Catsup

  12. 1/2 teaspoon 2 1/2ml Worcestershire sauce

  13. 1/4 teaspoon 1 1/3ml Ground ginger

  14. 2 tablespoons 30ml Cornstarch

  15. 2 tablespoons 30ml Cold water

Instructions Jump to Ingredients ↑

  1. Heat oil in a 4- or 6-quart pressure cooker. Brown chicken a few pieces at a time; set aside.

  2. Return all chicken to pressure cooker; add celery and green pepper. Combine pineapple juice, brown sugar, vinegar, soy sauce, catsup, Worcestershire sauce, and ginger; pour over chicken.

  3. Close pressure cooker cover securely. Place pressure regulator on vent pipe. Cook for 8 minutes, at 15 pounds pressure, with regulator rocking slowly. Cool pressure cooker at once. Remove chicken and vegetables to a warm platter.

  4. Mix cornstarch with cold water; blend into hot liquid. Cook and stir until mixture boils and thickens. Add pineapple chunks and heat. Pour sauce over chicken. Serve with Steamed Rice (see recipe).

  5. This recipe yields 4 to 6 servings.

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