| Sweet and Sour Glazed Chicken
2 to 2 1/2 pounds of chicken pieces
1/2 cup of pineapple preserves
2 tablespoons of red wine vinegar
1 tablespoon of soy sauce
1/2 teaspoon of grated gingerroot or 1/8 teaspoon of ground ginger
1/8 teaspoon of onion powder
1/8 teaspoon of ground red pepper
4 green onions, bias sliced into 1 inch pieces
2 cups of hot cooked rice |
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Rinse the chicken and pat dry. Place chicken pieces, skin side down, on the unheated rack of a broiler pan. Broil 4 - 5 inches from the heat about 20 minutes or until lighlty browned. Turn the chicken pieces, skin side up and broil for 5 - 15 minutes more or until tender and no longer pink. Meanwhile, for glaze, in a small saucepan stir together the pineapple preserves, vinegar, soy sauce, gingerroot or ground ginger, onion powder, and red pepper. Heat through, keep warm. Stir green onions into hot cooked rice. Place rice mixture on a platter. Place chicken soup atop, spoon glaze over chicken. Makes 6 servings |
