1/2 c ketchup
1/2 c chicken broth (last time i left this out and it still tasted good!)
2 T soy sauce
1 c sugar
1/2-1/3 c vinegar
(optional, pinapple juice-- drained from a can, save fruit for later)
Heat ingredients together in a sauce pan until boiling and set aside.
Cut Chicken (breasts) into small pieces.
In a small bowl, beat
2 eggs
2 tsp. water
1 tsp. oil
Dip chicken pieces in egg mixture then set on wax paper.
Sift cornstarch over both sides to coat (or dip into a bowl of cornstarch)
In a large frying pan, heat a bit of oil and some pressed garlic.
Add chicken and brown.
At this point you can add any type of chopped vegetables to the pot
(after having removed the chicken). I like to use an onion, different colored bell peppers, carrots, broccoli, and mushrooms. I also add some more garlic at this point and maybe more oil.
Put everything in a 9x13 pan and pour the sauce over everything and cook in a 325-350* oven for 20 minutes covered in foil and an additional 10 minutes uncovered.
Serve over rice or asian noodles.....
(I also have made noodles and put them as the bottom layer and then put the chicken and veggeis and sauce over top before baking)
