1/2 cup chopped onion
1/2 cup coarsely chopped green pepper
1/2 cup coarsely chopped carrots
3/4 cup catsup
1 cup pineapple juice
1 T. vinegar
1/4 cup firmly packed brown sugar
1 T soy sauce
3/4 t. salt
dash of ground ginger
1 - 1-1/2 cups pineapple chunks, drained
1-3 lb. fryer chicken cut up
Preheat oven to 400. In medium skillet, heat margarine until melted. Add onion, green pepper, and carrots and cook five minutes, stirring. Stir in catsup, pineapple juice, vinegar, sugar, soy sauce, salt, pepper, and ginger. Cook, stirring until mixture boils. Add the pineapple chunks. Arrange chicken pieces in 13x9 baking dish. Pour sauce over all. Bake covered 45 minutes, then uncovered 30 minutes.
This was totally easy, but unfortunately shows how times and tastes have changed. The main consensus was that sweet and sour chicken should not be on a bone in the first place but should be in chunks like at a Chinese restaurant. The final word on this? All I heard was, "It's edible." Certainly not too encouraging. No one wanted more and had to throw the rest away. Rats, and I love sweet and sour.....
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