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Name: Sweet 'n' Sour Chicken Over Rice
Prep time: 30 min
Total time: 8 h
Yield: 6
Cuisine: Chinese
Ingredients: 1 pound Baby Carrots; 1 medium onion cut into wedges; 6 Boneless chicken breasts; 1 20-oz. can Unsweetened pineapple chunks undrained; 1/2 cup Brown sugar; 1 tablespoon Light Soy sauce; 2 teaspoons chicken bouillon granules; 1/2 teaspoon Salt; 1/2 teaspoon Ground Ginger; 1/4 teaspoon Garlic powder; 3 tablespoons Corn starch; 1/4 cup Water; 3 cups Long grain rice cooked

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INGREDIENTS

1 pound Baby Carrots
1 medium onion ; cut into wedges
6 Boneless chicken breasts
1 20-oz. can Unsweetened pineapple chunks ; undrained
1/2 cup Brown sugar
1 tablespoon Light Soy sauce
2 teaspoons chicken bouillon granules
1/2 teaspoon Salt
1/2 teaspoon Ground Ginger
1/4 teaspoon Garlic powder
3 tablespoons Corn starch
1/4 cup Water
3 cups Long grain rice ; cooked

Servings

INSTRUCTIONS

1. Layer carrots and onion in slow cooker. Top with chicken.

2. Drain pineapple, reserving juice. Place pineapple chunks over chicken.

3. Mix together pineapple juice, brown sugar, soy sauce, bouillon, salt, ginger, and garlic powder in a small bowl. Pour over pineapple chunks.

4. Cover and cook on low 6 - 7 hours.

5. Combine cornstarch and water in a small bowl. Gradually stir into slow cooker.

6. Cover and cook 30 minutes more or until sauce is thickened.

7. Serve over rice.

NOTES

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Nutrition

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Serving Size: 1 Serving (425g)
Recipe Makes: 6 Servings

Calories: 671
Calories from Fat: 45 (7%)

Amt Per Serving		% DV

	Total Fat 5g	7 %
	Saturated Fat 1.2g	6 %
	Monounsaturated Fat 1.4g
	Polyunsanturated Fat 1.4g
Cholesterol 137mg		42 %
Sodium 309.7mg		11 %
Potassium 975.2mg		26 %
Total Carbohydrate 93.4g		27 %
	Dietary Fiber 4.4g	18 %
	Sugars, other 89g
Protein 60.2g		86 %
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: 671

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