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Name: Sweet and Sour Chicken
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1 Green pepper cut in pieces; 1 Carrot cut in pieces; 1/2 ts Garlic powder; 2 tb Tapioca, quick-cooking; 1 8-oz cn Pineapple chunks; 1 md Onion quartered; 4 Chicken breasts, boneless cut; 1/3 firmly-packed c Dark brown sugar; 1/3 c Red wine vinegar; 1 tb Soy sauce; 10 leaves Fresh cilantro (i prefer fre; 2 tb Ginger root fresh, minced; 1 ts Chicken bouillon granules; Rice hot, cooked

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INGREDIENTS

1 Green pepper ; cut in pieces
1 Carrot ; cut in pieces
1/2 ts Garlic powder
2 tb Tapioca, quick-cooking
1 8-oz cn Pineapple chunks
1 md Onion ; quartered
4 Chicken breasts, boneless ; cut
1/3 firmly-packed c Dark brown sugar
1/3 c Red wine vinegar
1 tb Soy sauce
10 leaves Fresh cilantro ; (i prefer fre
2 tb Ginger root ; fresh, minced
1 ts Chicken bouillon granules
Rice ; hot, cooked

Servings

INSTRUCTIONS

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 youll enjoy this. Its very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A FROM: JUDY GARNETT (PJXG05A)

NOTES

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Sweet and Sour Chicken

1 Green pepper cut in pieces
1 Carrot cut in pieces
1/2 ts Garlic powder
2 tb Tapioca, quick-cooking
1 8-oz cn Pineapple chunks
1 md Onion quartered
4 Chicken breasts, boneless cut
1/3 firmly-packed c Dark brown sugar
1/3 c Red wine vinegar
1 tb Soy sauce
10 leaves Fresh cilantro (i prefer fre
2 tb Ginger root fresh, minced
1 ts Chicken bouillon granules
 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 youll enjoy this. Its  very wonderfully fragrant while cooking. 09/22 12:14 P.M. JUDY/NC PJXG05A  FROM:     JUDY GARNETT (PJXG05A)

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Nutrition

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Serving Size: 1 Serving (437g)
Recipe Makes: 4

Calories: 428
Calories from Fat: 29 (7%)

Amt Per Serving		% DV

	Total Fat 3.2g	4 %
	Saturated Fat 0.8g	4 %
	Monounsaturated Fat 0.8g
	Polyunsanturated Fat 0.8g
Cholesterol 137mg		42 %
Sodium 247.3mg		9 %
Potassium 897.9mg		24 %
Total Carbohydrate 40.2g		12 %
	Dietary Fiber 2.2g	9 %
	Sugars, other 38.1g
Protein 55.9g		80 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 428

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