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SWEET & SOUR CHICKEN

Category:    Chicken, Crockpot
Yield: 4 servings
 
      1    Carrot, cut in pieces             1/3 c  Red wine vinegar
      1    Green pepper, cut in pieces         1 tb Soy sauce
      1    Med Onion, quartered                1 ts Chicken bouillon, instant
      2 tb Tapioca, quick-cooking            1/2 ts Garlic powder
      4    Chicken breasts, boned              2 tb Ginger-root, fresh, minced
      8 oz Pineapple chunks, canned            1 ts Dried cilantro or 10 leaves
    1/3 c  Dark brown sugar, firmly                 Fresh cilantro
           - packed                                 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 you'll enjoy this.

 

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