Sweet & sour chicken

4 servings

Ingredients

Quantity Ingredient
1 Carrot; cut in pieces
1 Green pepper; cut in pieces
1 Med Onion; quartered
2 tablespoons Tapioca; quick-cooking
4 Chicken breasts; boned, cut
8 ounces Pineapple chunks; canned un
⅓ cup Dark brown sugar; firmly pa
⅓ cup Red wine vinegar
1 tablespoon Soy sauce
1 teaspoon Chicken bouillon; instant g
½ teaspoon Garlic powder
2 tablespoons Ginger-root; fresh, minced
1 teaspoon Dried cilantro or 10 leaves
Fresh cilantro (i prefer fre
Rice; hot cooked

Directions

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 you'll enjoy this.

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