My kids love this fast fix for chicken nuggets. There is an unusual ingredient, but it works perfectly. I wondered about the addition of pancake syrup also, but it makes such a nice sweet and sour sauce. This meal is very much a kid pleaser!

Ingredients

4 serv.

box frozen breaded chicken nuggets (about 20 per package)1
green pepper (chopped)↗1
onion (cut into wedges)↗1
teaspoons vegetable oil↗2
(14 1/2 ounce) can chicken broth↗1
cup pancake syrup (yes, use pancake syrup, no substitutions)↗1⁄2
cup cider vinegar↗1⁄4
tablespoons soy sauce↗2 -3
(8 ounce) can pineapple chunks, reserve juice↗1
tablespoons cornstarch↗3
teaspoon garlic powder↗1⁄2
cups hot cooked rice2

Step-by-step instructions

1
Cook chicken nuggets for only half of required baking time and set aside.
2
Saute onion and green pepper in vegetable oil until crips tender.
3
Add pineapple chunks, reserving juice.
4
Heat on low.
5
Add cornstarch to reserved pineapple juice and stir until dissolved.
6
Add chicken broth, pancake syrup, vinegar, garlic powder, and soy sauce to vegetable mixture.
7
Bring to a boil and add cornstarch mixture.
8
Continue to boil until mixture begins to thicken@ 2-3 minutes.
9
Reduce heat.
10
Add chicken and stir to coat them in sauce.
11
Cook until heated through@ 5-10 minutes.
12
Serve over rice.

Source: food.com

Original recipe ↗

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