Recipe for Sweet And Sour Chicken


    Sweet and Sour Chicken

    2 pounds boneless chicken breasts,
        cut into 1/2-inch cubes
    3 tablespoons sherry
    4 teaspoons soy sauce, divided
    1/2 teaspoon ground ginger
    1 medium green bell pepper
    1 medium red bell pepper
    2 tablespoons cider vinegar
    2 tablespoons water
    1 tablespoon cornstarch
    1 (20 ounce) can pineapple chunks in heavy syrup
    1 tablespoon slivered fresh ginger

    In a large, shallow, microwave-safe dish, toss chicken with sherry, 2 teaspoons soy sauce and ground ginger. Remove and discard stem, rib and seeds from peppers; cut into strips. Cut strips in half crosswise; set aside. In a large glass bowl, combine vinegar, water, cornstarch and 2 teaspoons soy sauce; mix well. Stir in pineapple chunks and their syrup and the pepper strips. Microwave on HIGH, stirring once, 3 minutes or until sauce is thickened and clear; set aside.

    Cover chicken with wax paper; microwave on HIGH 6 minutes, stirring after 3 minutes. With a slotted spoon, add chicken and slivered ginger to pineapple mixture. Stir; then spoon mixture onto serving platter. Serve with cooked rice. Garnish with scallion flowers, if desired.

    Serves 6.