Chicken, Sweet And Sour

Recipe Ingredients

1		Carrot - in chunks
1		Green pepper - cubed
1		Onion - quartered (medium)
2 tablespoons	30ml	Tapioca - quick-cooking
4		Chicken breasts- boned - cut
8 oz	227g	Pineapple chunks - canned
1/3 cup	53g / 1.9oz	Dark brown sugar - firmly pa
1/3 cup	78ml	Red wine vinegar
1 tablespoon	15ml	Soy sauce
1 teaspoon	5ml	Chicken bouillon - instant g
1/2 teaspoon	2.5ml	Garlic powder
2 tablespoons	30ml	Ginger-root; fresh - minced
1 teaspoon	5ml	Dried cilantro or 10 leaves
		Rice - hot cooked

Recipe Instructions

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.

Source:
TVFN: COOKING MONDAY TO FRIDAY SHOW #MF6695

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