Sweet & sour chicken over rice
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Sweet & sour chicken over rice
  Sweet    Chicken    Rice    Poultry  
Last updated 6/12/2012 1:25:42 AM. Recipe ID 59783. Report a problem with this recipe.
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      Title: Sweet & sour chicken over rice
 Categories: Poultry, Main dish, Rice
      Yield: 5 Servings
 
      4 ea CHICKEN BREAST FILLETS  *
      5 ts SOY SAUCE
      2 tb WHITE WINE
    1/2 ts MINCED GINGER ROOT
      4 tb CORNSTARCH              **
      5 tb VEGETABLE OIL, DIVIDED
    1/4 ts GARLIC POWDER
      1 ea SMALL ONION
      4 oz SLICED BAMBOO SHOOTS    ***
      1 ea SMALL CARROT            ****
    1/2 c  BEEF BOUILLON
    1/4 c  SUGAR
      2 ts KETCHUP
      1 tb CORNSTARCH (ADDITIONAL)
      8 oz PINEAPPLE CHUNKS, DRAINED
      1 tb VINEGAR
      2 tb FROZEN PEAS, FOR COLOR
      5 ea SERVINGS OF COOKED, HOT RICE
 
  *       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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Recipe ID 59783 (Apr 03, 2005)

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