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.

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