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Sweet and Sour Chicken with Vegetables
Makes 20 servings
1. Set the temperature control knob to high, 400 degrees.
2. Heat oil and add chicken and stir-fry for 4 to 5 minutes, or until no pink remains.
3. Add pineapple chunks, water chestnuts, broccoli, and red pepper. Stir-fry for 3 to
4 minutes, or until the vegetables are crisp-tender.
4. In a small bowl, combine the reserved pineapple liquid, soy sauce, vinegar, ketchup,
cornstarch, and sugar; mix well. Stir into skillet and cook 3 minutes.
5. Add snow peas and cook 1 minute, or until sauce has thickened. Remove from heat and
serve immediately.
*Serve over white rice if desired.
Skillet Barbecued Pork
Makes about 4 servings
1. Using a large re-sealable plastic storage bag, combine honey, barbecue sauce, Italian
dressing, and chili powder; mix well.
2. Add pork chops to marinade; seal bag, shake to coat meat well then refrigerate for 30 to
60 minutes.
3. Set the temperature control knob to medium-high, 375 degrees.
4. Add pork chops to skillet with sauce mixture and cook for 5 to 7 minutes per side, or until
no pink remains.
5. Serve and top with sauce.
2 tablespoons canola oil
2 1/2 pounds boneless, skinless
chicken breasts, cut into thin strips
1 (20-ounce) can pineapple chunks
in syrup, drained and liquid
reserved
1 (8-ounce) can sliced water chest-
nuts, drained
1 cup fresh broccoli orets
1 teaspoon chili powder
4 boneless pork chops, 1/2 inch thick
(about 1 pound)
1 medium-sized red bell pepper, cut
into 3/4-inch chunks
2 tablespoons low-sodium soy sauce
1 tablespoon white vinegar
1 tablespoon ketchup
2 tablespoons cornstarch
1 tablespoon sugar
1 cup fresh snow peas, trimmed
Cooked White Rice (optional)
1/3 cup honey
1/3 cup barbecue sauce
1/3 cup Italian dressing
RECIPES (cont.)
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