Sweet and Sour Chicken

• 1 pound Boneless Skinless Chicken Strips Sliced Thin
• 23 cups Dark Corn Syrup
• 1/2 cups Vinegar
• 3 Tablespoons Sugar
• 1/4 cups Cooking Sherry
• 2 Tablespoons Cornstarch
• 2 Tablespoons Soy Sauce
• 1/4 cups Canola Oil
• 1 whole Medium Onion, Sliced
• 2 whole Green Bell Peppers Cut Into Strips
• 8 whole Maraschino Cherries Cut In Half
• 8 ounces, weight Can Of Pineapple Tidbit Or Chunks

1. In a bowl, combine corn syrup, vinegar, sugar, sherry, 1/4 cup water, corn starch, and soy sauce.
2. Mix well and set aside.
3. Add oil to wok and heat on medium-high heat for about 2 minutes until very hot.
4. Add chicken and cook through, the, push up the side of the wok or remove if you arent comfortable with that.
5. Add green pepper and onion wedges and stir-fry for about 3 minutes until just starting to cook, and again push up the side of the wok.
6. Pour sauce mixture into the middle of the pan, cooking until sauce thickens.
7. Stir the chicken, peppers and onions in the sauce, then add cherries and pineapple and heat through.
8. Serve over rice.
9. I have also been known to dump all the ingredients (minus the water and corn starch) in a crockpot and cook on low for 6 hours.
10. At the 6-hour mark, I look and see if the chicken is done; if it is, I start cooking the rice and scoop out a 1/4 cup of the sauce and mix the corn starch in and add it back to the crock to let it thicken.
11. I dont recommend the crock pot though; stir frying is much better.
12. Note: you will get water from the veggies and meat, so there will be no need for the water is using the crock pot.
13. Sometimes there is extra water, and I need to double the corn starch.
14. Start with what the recipe calls for, but if it doesnt thicken, then do it again and give it time.

chicken, syrup, vinegar, sugar, cooking sherry, cornstarch, soy sauce, canola oil, onion, green bell peppers, maraschino cherries, pineapple

Taken from tastykitchen.com/recipes/main-courses/sweet-and-sour-chicken-6/ (may not work)