Valentines Day!! Ken was home and Alex came over for dinner, so I tried a new recipe! AND it is way amazing!! Served with rice and snow peas and a fresh green salad with grapes and mandarin oranges!! Also fat free corn muffins shaped like hearts! Delish! (and the guys didn't even know they were fat free! ha! of course they put enough butter on for an army!!! kinda defeating the purpose! LOL)Sweet & Spicy Chicken!
6 chicken breasts
1 131/2 ounce can pineapple tidbits- drained (reserve syrup...I also used an extra can of pineapple juice)
1/4 cup soy sauce
1/4 cup red wine vinegar
1/2 cup brown sugar
2 tsp Chinese Chili paste
1 T. shortening
1 tsp. cornstarch
Make sauce with soy sauce, vinegar, brown sugar and chili paste. Pour into a zip lock bag with chicken and refrigerate at least 4 hours...turning the bag over once. Drain Chicken. Make another batch of sauce. In frying pan, melt shortening. Brown chicken. Add 1/2 cup of sauce and cover and cook on low for 30-45 minutes, or until chicken juices run clear. In small sauce pan mix cornstarch and water. Stir in remaining sauce. Heat to boiling stirring constantly. Reduce heat. Simmer 5 minutes. Add pineapple and serve with chicken! ENJOY!!
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