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Deborah’s Sweet and Sour Chicken
1/2 Cup sugar
1/2 cup white vinegar
1 8-oz. can pineapple chunks(reserve juice)
1/4 cup soy sauce
1/2 tsp. salt
1/2 tsp crushed garlic
1/2 tsp paprika
1/2 tsp ground ginger
1 cup coarsely chopped celery
1 cup coarsely chopped onion
3 cups cooked, diced chicken
2 cups regular, uncooked rice
In a medium saucepan, combine sugar and cornstarch: whisk in white vinegar, juice from pineapple chunks, soy sauce, salt, garlic, paprika, ginger, celery, and onion.
Bring to boil; reduce heat.
Simmer, stirring constantly until thickened, about 20 minutes.
Remove from heat. Stir in pineapple chunks, chicken and bell pepper.
Put in an 8 cups container to freeze.
To prepare for serving, thaw chicken and put in a baking dish treated with nonstick spray. Bake uncovered in a preheated 350 degree oven for 45 minutes. Prepare rice according to package directions.
Serve chicken over rice.