Jills Sweet and Sour Chicken 4 serv 373 cal

0.5 cup Parmesan Cheese, grated
1.0 large Egg, fresh, whole, raw
0.5 tsp Ginger, ground
2.0 medium Carrots, raw
2.0 clove Garlic
4.0 medium Mushrooms, fresh
0.5 medium (2-1/2" dia) Onions, raw
1.5 large (2-1/4 per lb, approx 3-3/4" long, 3" dia) Sweet peppers (bell)
0.25 cup Soy Sauce
28.0 Grams Brown Sugar
0.12 cup Cornstarch
2.0 tbsp Ketchup, Heinz
1.0 cup Dole Pineapple Chunks in 100% Pineapple juice No Sugar Added
1.0 tbsp Extra Virgin Olive Oil
3.0 tbsp Vinegar - Natural Rice Vinegar (Nakano)
0.25 cup Flour - Gold medal all purpose flour
60.0 gram(s) Bread Crumbs, Panko (Japanese style), Kikkoman-1/2 cup, 30g
1.0 serving Green Onion (fresh-1 stalk)
6.0 oz Chicken Breast, Raw Boneless Skinless 6oz = 170g

Preheat oven to 425. Cut chicken into bite size pieces, put flour on plate, put egg in bowl and whisk with fork, put Panko breadcrumbs and parmesan cheese on plate and mix up. Dip chicken in flour then dredge in egg and then toss in breadcrumbs till evenly coated. Place on greased baking pan or use parchment paper and place in oven for 15 to 20 min. Turn half way. check one at 20 min to see if cooked through. Stir fry the Veg in olive oil till cooked. Sauce Mix: Soy, Vinegar, Ketchup, ginger, garlic, sugar and juice from canned pineapple. Heat in pot on stove, mix cornstarch with 2tb of water and add to sauce to thicken. Add more cornstarch or water to thin or thicken if needed. Mix Sauce, Pineapple and Veg Stir fry together. Pour over chicken and serve with rice or noodles. Serving Size: 4 Servings per Recipe

Number of Servings: 4.0

Recipe submitted by SparkPeople user JILL1962.