Sweet And Sour Chicken

Course : Chicken
Serves: 4
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Ingredients:

1 medium carrot -- cut in pieces
1 medium Green pepper -- cut in pieces
1 medium Onion -- quartered
2 tablespoons Tapioca -- quick-cooking
4 medium Chicken breasts -- boned, cut
8 ounces Pineapple chunks -- canned un
1/3 cup Dark brown sugar -- firmly pa
1/3 cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon -- instant g
1/2 teaspoon Garlic powder
2 tablespoons Ginger-root -- fresh, minced
1 teaspoon Dried cilantro or 10 leaves
1 bunch Fresh cilantro
3 Cup Rice -- hot cooked
 

Preparation / Directions:

For crockpot cooking: Put vegs. in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegs. Combine all other ingreds. ,except rice, in a small bowl. Pour over chicken. Cover crockpot and turn to low and cook for 8-10 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave. To cook in oven: Put vegetables in bottom of a greased pan. Sprinkle vegs. with tapioca. Add chicken to pan. Combine all other ingreds. except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 deg. oven for 2 hours before serving make rice. Serve over rice. Leftovers can be reheated in microwave. * You can also use 2 T. chopped candied ginger.

 

Nutritional Information:

617 Calories (kcal); 27g Total Fat; (39% calories from fat); 62g Protein; 30g Carbohydrate; 186mg Cholesterol; 463mg Sodium


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