Sweet and Sour Chicken you can make at home, save the calories, but don’t sacrifice any flavor.
We all love going out for Chinese take out. Sweet and Sour Chicken has to be one of the most favorite dishes that get ordered in a Chinese restaurant. This recipe combines the the flavor that has everyone excited, but since you make this recipe at home, you can save money. Since this recipe isn’t deep fried you save the calories that normally comes with this dish, but you don’t sacrifice any of the flavor. Recipe comes from Sue A. Mertens Minick from Hazelwood, MO. She actually found this site on the internet, and she turns out to be family.
1 Chicken, cut up into serving pieces
1/2 C. Flour
1 tsp. Salt
1/4 tsp. Black Pepper
Sauce
1 (13 1/2 oz.) can Pineapple Chunks
1 C. Sugar
1 Tbsp. Cornstarch
3/4 C. Cider Vinegar
1 Tbsp. Soy Sauce
1/4 tsp. Ginger
1 chicken Bouillon Cube
1 large Green Pepper, cut into strips
Wash chicken dry, and coat with flour. Heat oil and brown the chicken. Sprinkle with salt and pepper. Drain pineapple and add enough water to the drained liquid to make 1 1/4 cups. Mix sauce ingredients and boil for 2 minutes. Pour this over the chicken. Add pineapple and green pepper. Bake until tender, about 30 to 40 minutes at 350 degrees.
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CopyKat.com is the creation of Stephanie Manley. Stephanie started publishing recipes on the web in 1995 as a means to capture her family recipes in a format that they would not be thrown away. Over the years she has developed many recipes that taste just like the restaurant originals that you would normally go out to try. 
This turned out really really good. The only difference next time is that I’ll keep the pineapple juice and water at 1cup which will make a little thicker sauce. I may even leave the pineapple juice as is (about 2/3rds). I also added a sliced carrot which gave it nice colour and added flavour.