Sweet-Sour Chicken Breasts - cooking recipe

Ingredients

6 large chicken breasts
2 Tbsp. flour
2 Tbsp. oil
2 tsp. cornstarch
1/2 tsp. ground ginger
2 Tbsp. catsup
1 Tbsp. honey
2 Tbsp. sliced green onion
1 tsp. garlic salt
1/2 c. chicken broth
1 can pineapple chunks (1 lb. 4 oz.)
1/2 tsp. curry powder
1/4 c. soy sauce
1 Tbsp. vinegar
1 (6 oz.) pkg. frozen Chinese pea pods

Preparation

Bone chicken. Combine flour and garlic salt. Coat chicken with flour and cook in hot oil until brown. Add chicken broth. Cover and cook slowly 13 minutes. Drain pineapple and reserve syrup. Combine 1/4 cup reserved syrup with cornstarch, curry and ginger. Blend in soy sauce, catsup, vinegar and honey.
Pour over chicken and blend. Simmer, uncovered, 20 minutes longer. Add drained pineapple and pea pods.
Cook 5 minutes longer.
Arrange chicken and sauce on serving platter. Sprinkle with green onions.