Sweet and Sour(kraut) Chicken
4 tablespoons vegetable oil
1 medium red or green pepper, thinly sliced
8 green onions, chopped with greens
2 cups (about 10 medium) mushrooms, sliced
20 oz. sliced pineapple chunks, drained (save juice)
16 ounces Steinfeld's Sauerkraut, well drained (save juice)
1 cup unsweetened pineapple juice (reserved from can)
1/2 cup Sauerkraut juice (reserved from jar)
1/4 cup soy sauce
1/4 cup water
1 teaspoon ginger powder
1 teaspoon garlic powder
2 tablespoons corn starch
2 teaspoons red pepper flakes
1 teaspoon coarse ground pepper
13 oz. cooked chicken breast nuggets (about 24) or 2 cups cubed cooked chicken
Heat oil in large wok or frying pan. When hot, stir fry pepper, onions and mushrooms until just limp. Add pineapple chunks and Sauerkraut to heat. While heating, in small bowl, stir together pineapple juice, Sauerkraut juice, soy sauce, water, ginger powder, garlic powder, corn starch, pepper flakes and black pepper until blended. Slowly add mixture to vegetables, stir occasionally until thickened. Add cooked chicken, heat thoroughly. Serve over rice, crispy Chinese noodles or pasta. Serves six.
Bonnie, Denver, CO - Third Place Winner (Entrees), Steinfeld’s Sauerkraut Recipe Contest 2006