SWEET AND SOUR CHICKEN BOLA-BOLA


Ingredients:

1 (250 g) pack MAGNOLIA TIMPLADOS CHICKEN BOLA-BOLA, thawed

Sweet and Sour Sauce

3 tbsp cooking oil
1 (100 g) pc carrot, sliced thinly
100 g red and/or green bell pepper, cubed
2/3 cup water
1/3 cup brown sugar
1/2 cup vinegar
1/3 cup banana ketchup
1 tbsp soy sauce
2-1/2 tbsp cornstarch, dissolved in 1/3 cup water
1 (227 g) can pineapple chunks in syrup

Procedure:

  1. Heat oil in a saucepan and fry chicken bola-bola until lightly browned. Add carrot and bell pepper. Sauté for a minute. Set aside.
  2. In the same pan, combine water, sugar, vinegar, ketchup and soy sauce. Bring to a boil over medium heat.
  3. Gradually add cornstarch mixture, while stirring continuously, until sauce thickens. Add chicken bola-bola mixture, pineapple chunks and its syrup. Simmer once. 

Makes 5 servings.
(Yield: 3 cups total with 10pc chicken bola-bola /about 1/2 cup sauce and 2pc chicken bola-bola per serving)        

 

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