Sweet and Sour Chicken
- 1 each carrots cut in pieces
- 1 each green bell peppers cut in pieces
- 1 each onions quartered
- 2 tablespoons tapioca, quick-cooking
- 4 each chicken breasts boned, cut
- 8 ounces pineapple chunks canned
- 13 cup brown sugar dark, firmly packed
- 13 cup red wine vinegar
- 1 tablespoon soy sauce, tamari
- 1 teaspoon chicken broth instant
- 1/2 teaspoon garlic powder
- 2 tablespoons ginger root fresh, minced
- 1 teaspoon cilantro dried or 10 leaves
- 1 x cilantro fresh
- 1 x rice hot cooked
- For crockpot cooking put vegs.
- in bottom of 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 to 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.
carrots, green bell peppers, onions, tapioca, chicken breasts, pineapple, brown sugar, red wine vinegar, soy sauce, chicken broth instant, garlic, ginger root, cilantro, cilantro, rice
Taken from recipeland.com/recipe/v/sweet-sour-chicken-33088 (may not work)