Favorite Ingredient Friday

Sweet-and-sour Popcorn Chicken

Wow, It's Friday Already! I was a little shocked that no-one has ever had Ham BBQ sandwiches. After i graduated High School, i worked at a local restraunt named Maxines, they were known for their Ham BBQ's, It was the best places I've ever worked. My mother, grandmother and Aunt all worked at Maxines. Maybe Ham BBQs are just a local thing?

Well on to this weeks Recipe. I got this recipe from Taste of home's Simple & delicious magazine. I've made it and it is very good! And if you have kids i'm sure they wouldn't mind eating popcorn chicken!

Sweet-and-sour Popcorn Chicken
total time- 25 mins.

1. 1 green pepper, cut in big chunks

2. 1 small onion, sliced thinly

3. 1 Tbsp. Vegetable oil

4, 1(20 oz) can unsweetend pineapple chunks

5. 3 Tbsp. vinegar

6. 2 Tbsp. Soy sauce

7. 2 Tbsp. Ketchup

8. 1/3 cup packed brown sugar

9. 2 Tbsp. cornstarch

10. 1 package (12 oz) frozen popcorn chicken

11. 2 boil in bags of white rice, cooked

In a large skillet or wok, stif fry green pepper and onion in oil for 3-4 mins. Drain pineapple, reserving the juice in a 2 cup measuring cup, set pineapple aside. Add enough water to the juice to make 1 1/3 cups. Stir in the vinegar, soy sauce and ketchup.

In a bowl, combine brown sugar and cornstarch, Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened. Add pineapple, simmer for 4-5 mins. Add cooked popcorn chicken just before serving so it stays crispy. Serve over hot cooked rice.

For more Favorite ingredient friday recipes go to Overwhelmed