Title: Sweet & Sour Chicken 2
Categories: Chicken Crockpot Entree Asian
Yield: 4 Servings
| 1 | | Carrot; cut in pieces |
| 1 | | Green pepper; cut in pieces |
| 1 | | Med Onion; quartered |
| 2 | tb | Tapioca; quick-cooking |
| 4 | | Chicken breasts; boned, cut |
| 8 | oz | Pineapple chunks; canned un |
| 1/3 | c | Dark brown sugar; firmly pa |
| 1/3 | c | Red wine vinegar |
| 1 | tb | Soy sauce |
| 1 | ts | Chicken bouillon; instant g |
| 1/2 | ts | Garlic powder |
| 2 | tb | Ginger-root; fresh, minced |
| 1 | ts | Dried cilantro or 10 leaves |
| | | Fresh cilantro (i prefer fre |
| | | Rice; hot cooked |
For crockpot cooking -Put vegs.in bottomof
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. Connie: Hope you'll enjoy this.