1/4 cup butter
2 1/2 lbs. chicken breast, deboned, deskinned, cut into bite sized pieces
1 cup chicken broth
1/2 cup apple cider vinegar
1/4 cup brown sugar, lightly packed
2 Tablespoons honey
1 Tablespoon Worchestershire sauce
2 Tablespoons ketchup
4 teaspoons cornstarch
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Melt the butter in a large skillet or a wok over medium heat.
Add the chicken pieces and cook until all the pieces browned.
Stir in the chicken broth and bring to a boil.
Cover with a lid and lower the heat.
Simmer for 30 minutes until the chicken is tender.
In a small mixing bowl stir together the apple cider vinegar, brown sugar, honey, Worchestershire sauce,ketchup and cornstarch.
Stir well to incorporate the cornstarch.
Add to the chicken, stir in with a silicone spatula and cook on low for 15 minutes.
Stir as required to keep from sticking or scorching.
Cook the rice while the chicken sweet and sour is cooking.
This meal would also be great with freshly steam broccoli.