Lisa’s Sweet and Sour Chicken

By: Lesa Stevens

¼ katsup
⅜ c. vinegar
3 T. soy sauce
¼ sugar
1 t. accent
1 T. corn starch
1 c. chicken broth + 1 chicken bullion cube
boneless-skinless chicken tenders
corn starch
eggs, beaten

Directions:
Make the sauce by combining the katsup, vinegar, soy sauce, sugar, accent, corn starch and chicken broth +1 bullion cube. Set the sauce aside. Roll the chicken tenders in corn starch then dip it in a beaten egg. Brown it in a frying pan with hot oil. Place the fried chicken tenders in a 9″ x 11″ baking pan. Use enough chicken to make a single layer. Then pour the sauce over the top of the chicken.
Bake at 350° for 1 hour.
Good served over rice.