Sweet & Sour Chicken CACFP: 1 serving = 1 meat   Ingredients 6 servings 20 servings Chicken, whole, uncooked 2 pounds 5 pounds, 4 ounces Ketchup 1/4 cup 1&1/4 cup Water 1/4 cup + 1 Tablespoon 1 cup Honey 2 Tablespoons 1/2 cup Tomato Sauce 1/4 cup 3/4 cup Worcestershire Sauce 1/2 teaspoon 1&1/4 teaspoons Vinegar 1/2 teaspoon 1&1/4 teaspoons Cornstarch 1&1/2 teaspoons 5 teaspoons Water 1 Tablespoon 2 Tablespoons + 2 teaspoons Cooking Spray   1. Place chicken in large soup pot and cover with water. Cover pan and bring to a boil. Lower heat and simmer chicken for 2 hours. Pour broth off chicken, reserving some for cooking the rice. Be sure to cool broth and skim off fat before using. 2. Remove chicken from bones and discard skin. Shred meat and set aside. 3. Mix ketchup, first water amount honey, tomato sauce, Worcestershire sauce and vinegar in a sauce pan. 4. Heat until boiling. 5. Mix cornstarch with second water amount. Add to tomato sauce mixture. 6. Boil until thickened and add cooked chicken. Stir well. 7. Pour all into casserole greased with cooking spray. 8. Bake at 350 degrees for 45 minutes. 9. Divide into portions equal to the number of servings.