Little Pink (Sweet and Sour) Chicken

26 May

We haven’t been eating much meat recently, but I try to cook a meat-based dish about twice a week (for the hubs, especially).  I found this recipe in the “Worldwide Ward Cookbook” and we loved it.  I changed it a bit for our tastes and here it is.  A very yummy sweet and sour chicken (which would be great with sauteed veggies if you don’t want the meat).


2 boneless, skinless chicken breasts

Garlic Salt and/or Seasoning Salt

1 cup sugar

1/3 cup vinegar

1/3 cup ketcup

1/4 cup chicken broth

1 tsp salt

2 T soy sauce

2 cups chicken broth

1 cup quinoa (or rice)


Season chicken with garlic salt and seasoning salt on both sides.  Lay in a small casserole dish.  Combine sugar, vinegar, ketchup, chicken broth (1/4 cup), salt and soy sauce and whisk until combined.  Pour half the mixture over the chicken and allow to marinate for an hour (could be less).  Bake uncovered at 350 degrees for 30-45 minutes until the chicken is fully cooked.  While this is baking, cook your quinoa in the chicken broth.  I find that quinoa tastes SO much better if cooked in a broth (you could also use rice).  Simmer the rest of the sauce on medium-low heat and serve drizzled over the chicken and quinoa.  Enjoy!

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