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Annika's Sweet and Sour Chicken
Rate Annika's Sweet and Sour Chicken
Category: Main Dishes
# of Servings: 10
Recipe Created By: Amy Hugon
5 lb chicken legs & thighs
32 oz chicken broth or water
1/2 cup sugar
1/4 cup vinegar (preferably rice vinegar)
1-2 tsp garlic powder
1 tsp salt and 1/2 tsp pepper
1 20 oz can chunked pineapple, including juice
1 cup frozen carrot slices (or 1/2 cup dehydrated carrot chunks)
1 16 oz bag frozen broccoli
1 can each sliced water chestnuts, bamboo shoots, and baby corn, drained (optional)
8 oz apricot or apricot-pineapple jam
1 16 oz bag frozen sliced bell peppers
1 Tbsp mustard seeds (optional)
2 Tbsp dried orange peel (optional)
2-3 Tbsp cornstarch (optional)
1/4 cup water (optional)
Boil the chicken legs in a large pot, approximately an hour or until done. Set aside to cool.
Remove meat from bone and chop. Set aside.
Remove bones from pot. Add water or commercial chicken broth to broth in pot to reach about 2 quarts.
Begin adding ingredients, including chopped chicken, reserving frozen broccoli, bell pepper, and cornstarch mix for later. This is flexible; other good veggies are chopped tomatoes and frozen baby onions.
Turn heat to medium high, and heat, stirring occasionally, for 15-30 minutes or until heated through. Taste, and adjust sugar, garlic, and vinegar to taste. Turn heat to medium-low, and add in frozen vegetables. Stir occasionally so it doesn't stick.
About 15 minutes before serving, stir in cornstarch mixed with water to thicken.
Serve over rice.
Copyright © 2003 Amy Hugon. All rights reserved. The copyright of this recipe is retained by the original recipe creator. If you would like to publish this recipe elsewhere in print or online, please contact us to find out how to obtain permission.
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Corn is a common ingredient in products. Starch, modified food starch, dextrin and maltodextrin can be from corn. Consult with your physician to find out which corn derivatives you need to avoid. Many corn-free options are available in the US. Find out more about corn substitutions
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