Try this Chicken Waikiki Beach recipe, or contribute your own.

Still searching for what to cook ?

Find the most delicious recipes here

INGREDIENTS

1 cn (1 lb; 4 oz) sliced
2 tb Cornstarch
3/4 c Cider vinegar
1 Chicken bouillon cube
2 Whole chicken legs and 2
1/3 c Salad oil or shortening
SAUCE
1 ts Salt
1 tb Soy sauce
1/2 c Flour
1/4 ts Pepper
1 c Sugar
1 lg Green pepper; cut in 1/4"
1/4 ts Ginger

Servings

INSTRUCTIONS

This is a recipe off of the mcCalls Grat American Recipe Card Collection. Its really good. Wash chicken, pat dry. Coat chicken with flour. Heat oil in large skillet. Add chicken, a few pieces at a time, and brown on all sids. Remove as browned to shallow roasting pan, arranging pieces skin side up. Sprinkle with salt and pepper. Meanwhile, preheat oven to 350 degrees F. Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling, stirring constantly. Boil 2 mins. Pour over chicken. Bake uncovered 30 mins. Add pineapple slices and green pepper; bake 30 mins longer, or until chicken is tender. Serve with fluffy white rice. Makes 4 servings. my notes** I always add the green pepper in the beginning of the bake because I dont like hard/half cooked peppers. Posted to Bakery-Shoppe Digest V1 #475 by Deborah Hrabinski on Dec 28, 1997

NOTES

Alert editor

Chicken Waikiki Beach

1 cn (1 lb; 4 oz) sliced 
2 tb Cornstarch 
3/4 c Cider vinegar 
1  Chicken bouillon cube 
2  Whole chicken legs and 2 
1/3 c Salad oil or shortening 
  SAUCE 
1 ts Salt 
1 tb Soy sauce 
1/2 c Flour 
1/4 ts Pepper 
1 c Sugar 
1 lg Green pepper; cut in 1/4" 
1/4 ts Ginger

This is a recipe off of the mcCalls Grat American Recipe Card Collection.  Its really good.    Wash chicken, pat dry. Coat chicken with flour. Heat oil in large skillet.  Add chicken, a few pieces at a time, and brown on all sids. Remove as  browned to shallow roasting pan, arranging pieces skin side up. Sprinkle  with salt and pepper. Meanwhile, preheat oven to 350 degrees F.    Make sauce: Drain pineapple, pouring syrup into 2 cup measure. Add water to  make 1 1/4 cups. In medium saucepan, combine sugar, cornstarch, pineapple  syrup, vinegar, soy sauce, ginger and bouillon cube; bring to boiling,  stirring constantly. Boil 2 mins. Pour over chicken.    Bake uncovered 30 mins. Add pineapple slices and green pepper; bake 30 mins  longer, or until chicken is tender. Serve with fluffy white rice. Makes 4  servings.    my notes** I always add the green pepper in the beginning of the bake  because I dont like hard/half cooked peppers.    Posted to Bakery-Shoppe Digest V1 #475 by Deborah Hrabinski  <dh@AESOP.RUTGERS.EDU> on Dec 28, 1997

Add Photo

Nutrition

View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.


Serving Size: 1 Serving (771g)
Recipe Makes: 1 Servings

Calories: 2674
Calories from Fat: 13 (0%)

Amt Per Serving		% DV

	Total Fat 1.5g	2 %
	Saturated Fat 0.3g	2 %
	Monounsaturated Fat 0.3g
	Polyunsanturated Fat 0.6g
Cholesterol 0.5mg		0 %
Sodium 297.9mg		10 %
Potassium 240.1mg		6 %
Total Carbohydrate 671.9g		198 %
	Dietary Fiber 3.8g	15 %
	Sugars, other 668g
Protein 9.6g		14 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

About Our Nutrition Facts

Calories per serving: 2674

Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.

Get Detailed Nutrition Facts on Any Recipe