The original poster of this recipe recommended serving it with a potato, veggie, etc. We ate this recipe that way the first time and were sort of ‘underwhelmed’. For the leftovers, I steamed some veggies, made some rice, and we ate it much more like “Chinese” food – and it was AMAZING.
Really delicious and super easy!
(And again no picture..I’m getting rusty at this blogging thing!)
Lionhouse Sweet and Sour Chicken
(just get off your butt and bake)
Mix together in a medium sized bowl:
6-8 tablespoons cornstarch or flour
1 1/2 cups sugar
1 cup vinegar
1 cup chicken Broth
7 tablespoons ketchup
2 tablespoon soy sauce
– Whisk to combine and set aside.
6-8 boneless, skinless chicken breasts
Sprinkle chicken with garlic salt & pepper. Let stand for 5-10 minutes. Preheat oven to 325 degrees.
Layer raw chicken breasts in glass dish (9×13).. Pour contents of bowl directly over chicken breasts.
Bake uncovered at 325 for about 1 1/2 hours, or until sauce is thick and dark in color.
If you don’t think the sauce is thick enough after the chicken has cooked, I just threw it in a saucepot and added a little more cornstarch. 
