sweet and sour chicken

I included 2 styles. The drummettes version is great finger food--picnics and the beach, but can take a little more time depending on how many drummettes you need. The Stir-Fry Option 2 is a quick and easy one-dish meal--meat, vegetables and even a fruit in a single bound. And no bright red dye that you find in mall sweet and sour.

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2 packages chicken drummettes or
Flour
A bit of garlic salt
Pepper
Parsley (chopped fresh or dried)

Swee and Sour Sauce
A little less that ¼ cup of white sugar
¼ cup of Heinz catsup
2T vinegar
1T shoyu
¼ cup or so of water

Stir-Fry Option 2
1 package of boneless/skinless chicken thighs, cut into strips

1 onion, sliced
1 red pepper, sliced into strips
2-3 carrots, cut into thin coins
Cubed pineapple (optional)
A bit of canola oil

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Drummettes Version
Mix flour, garlic salt, pepper and parsley together. Dredge chicken in flour and fry til golden brown. Put the chicken in a 9 x 13 baking dish. Pour sauce of chicken. Bake at 350 degrees for about 30 minutes, turning the chicken once or twice to coat evenly.

Stir-Fry Option 2
Cook chicken strips as in the Drummettes version and set aside on a plate. Put all sauce ingredients into a pan and heat until it is bubbly but not boiling. Pour most of the sauce over the chicken.  Add a very small amount of canola oil to the same pan (if necessary) and stir fry the vegetables with the rest of the sweet and sour sauce. Add some pineapple chunks at the end if you want. Toss vegetables and sauce over chicken.

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