Sweet & sour chicken over rice
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 4 | eaches | CHICKEN BREAST FILLETS * |
| 5 | teaspoons | SOY SAUCE |
| 2 | tablespoons | WHITE WINE |
| ½ | teaspoon | MINCED GINGER ROOT |
| 4 | tablespoons | CORNSTARCH ** |
| 5 | tablespoons | VEGETABLE OIL, DIVIDED |
| ¼ | teaspoon | GARLIC POWDER |
| 1 | each | SMALL ONION |
| 4 | ounces | SLICED BAMBOO SHOOTS *** |
| 1 | each | SMALL CARROT **** |
| ½ | cup | BEEF BOUILLON |
| ¼ | cup | SUGAR |
| 2 | teaspoons | KETCHUP |
| 1 | tablespoon | CORNSTARCH (ADDITIONAL) |
| 8 | ounces | PINEAPPLE CHUNKS, DRAINED |
| 1 | tablespoon | VINEGAR |
| 2 | tablespoons | FROZEN PEAS, FOR COLOR |
| 5 | eaches | SERVINGS OF COOKED, HOT RICE |
Directions
* 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.