Beazell's Cook Book

Sweet & Tangy Chicken by Margaret Brown

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4 skinless, boneless chicken breasts, diced in large pieces
2 tsp. Beazell's Cajun Seasoning
2 Tbsp. olive oil
1 onion, chopped
3 Tbsp. ketchup
2 Tbsp. soy sauce
3 Tbsp. white sugar
2 Tbsp. lemon juice
 
Generously coat diced chicken pieces with your Beazell's Cajun Seasoning. Set aside.
Sauté onions in oil until wilted and translucent.
 
Add chicken, and brown lightly.
 
In a bowl, combine ketchup, soy sauce, sugar and lemon juice; mix well. Pour over chicken, and bring to a boil. Cover, reduce heat, and simmer for 25 to 35 minutes. Serve over rice.

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