Chicken, Sweet and Sour

Course : Vegetables
Serves: 45
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Ingredients:

1 medium carrot -- in chunks
1 medium Green pepper -- cubed
1 Medium Onion -- quartered
2 Tablespoons Tapioca -- quick-cooking
4 medium Chicken breasts- boned -- cut
8 Ounces Pineapple chunks -- canned
1/3 Cup Dark brown sugar -- firmly packed
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
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. Serve over rice. Leftovers can be reheated in microwave. *You can also use 2 T. chopped candied ginger.


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