Sweet & Sour Chicken

12 skinless, boneless chicken breasts
2 eggs, beaten
Cornstarch
Oil

Trim and cut chicken breasts into desired sized pieces.  Dip the chicken breasts into the egg and then roll and pat them in the cornstarch.  In a small amount of oil, fry the chicken pieces until just browned.  Place the chicken in a shallow baking pan. 

Sauce:

2 ½ C. sugar

2 c. chicken broth or bouillon
1/3 c. soy sauce
1 ½ c. vinegar
1½ c. ketchup
2 tsp. garlic powder

Mix all sauce ingredients together.  Pour the sauce over the chicken in the shallow baking pan.  Bake uncovered for 60-90 min. at 325 degrees.  Turn chicken every 15 minutes while baking, being careful not to knock off the coating.  I like to cook it until it is bubbly and the sauce thickens a little.

An option is to add red and green peppers, onion, and pineapple chunks or tidbits the last 15 minutes of baking time.

Freezer Meal Instruction:

Thaw meat and sauce.  Combine and cook in the crockpot or follow the directions above.