Sweet and Sour Chicken

If you've ever lived in Rexburg, this kind of reminds me of the Sweet and Sour sauce at Fongs. It's certainly closer to the Eastern Idaho take on Chinese food than the sauces I get here in northern Idaho.

For the sauce, boil

• 1 1/2 Tbsp soy sauce
• 6 Tbsp ketchup
• 1 1/2 cup sugar
• 1/2 cup vinegar
• 1 can pineapple juice

At first the ketchup will look globby and gross like this.


But don't worry, when it boils it gets better.

Pour the sauce onto some precooked chicken, about three chicken breasts-worth. I like to use shredded chicken, since I always have cooked shredded chicken in my freezer. But you can cube and cook it over the stove or whatever you want. (You can also coat the chicken in an egg, flour, cornstarch and garlic salt concoction, but that's way too much work in my mind.)


Bake uncovered at 350 degrees for 30 minutes. In the meantime, make yourself some perfect rice in the microwave. Top the rice with the chicken and sauce and enjoy.


By the way, this also makes fantastic leftovers.