Title: Sweet and Sour Chicken over Rice
Categories: Poultry Entree Rice
Yield: 5 Servings
| 4 | | CHICKEN BREAST FILLETS * |
| 5 | ts | SOY SAUCE |
| 2 | tb | WHITE WINE |
| 1/2 | ts | MINCED GINGER ROOT |
| 4 | tb | CORNSTARCH ** |
| 5 | tb | VEGETABLE OIL, DIVIDED |
| 1/4 | ts | GARLIC POWDER |
| 1 | | SMALL ONION |
| 4 | oz | SLICED BAMBOO SHOOTS *** |
| 1 | | SMALL CARROT **** |
| 1/2 | c | BEEF BOUILLON |
| 1/4 | c | SUGAR |
| 2 | ts | KETCHUP |
| 1 | tb | CORNSTARCH (ADDITIONAL) |
| 8 | oz | PINEAPPLE CHUNKS, DRAINED |
| 1 | tb | VINEGAR |
| 2 | tb | FROZEN PEAS, FOR COLOR |
| 5 | | SERVINGS OF COOKED, HOT RICE |
* BONED BREASTS OF CHICKEN, CUT INTO BITE SIZED PIECES ** 4 TO 6
TABLESPOONS OF CORNSTARCH *** ONE 4 oz. CAN OF SLICED, DRAINED BAMBOO
SHOOTS **** CARROT SLICED THIN OR SHREDDED TOSS CHICKEN WITH ONE TABLESPOON
SOY SAUCE, WINE AND GINGER. COAT WITH 4 TO 6 TABLESPOONS OF CORNSTARCH.
HEAT 2 TABLE SPOONS OIL IN A WOK OR HEAVY SKILLET. ADD CHICKEN AND STIR FRY
OVER MEDIUM HIGH HEAT UNTIL GOLDEN BROWN. HEAT AND KEEP WARM. HEAT 3
TABLESPOONS OIL, AND ADD GARLIC, ONION, BAMBOO SHOOTS AND CARROTS. STIR FRY
OVER MEDIUM HEAT UNTIL VEGETABLES ARE TENDER YET CRISP. STIR IN BOUILLON.
COMBINE SUGAR, 2 TEASPOONS SOY SAUCE, KETCHUP AND ONE TABLESPOON
CORNSTARCH. ADD TO MIXTURE IN PAN AND COOK OVER MEDIUM HIGH HEAT UNTIL
MIXTURE REACHS A BOIL AND THICKENS. STIR INTO RESERVED CHICKEN, VINEGAR,
PINEAPPLE AND PEAS. SERVE OVER HOT COOKED RICE.