Sweet And Sour Chicken Over Rice Recipe
Yield: 5 servingsRecipe by luhu.jp
Ingredients:
4 each: CHICKEN BREAST FILLETS *,
1 each: SMALL CARROT ****,
5 tsp: SOY SAUCE,
1/2 cup: BEEF BOUILLON,
2 tbsp: WHITE WINE,
1/4 cup: SUGAR,
1/2 tsp: MINCED GINGER ROOT,
2 tsp: KETCHUP,
4 tbsp: CORNSTARCH,
** 1 tb CORNSTARCH, ADDITIONAL
5 tbsp: VEGETABLE OIL, DIVIDED
8 ounce: PINEAPPLE CHUNKS, DRAINED
1/4 tsp: GARLIC POWDER,
1 tbsp: VINEGAR,
1 each: SMALL ONION,
2 tbsp: FROZEN PEAS, FOR COLOR
4 ounce: SLICED BAMBOO SHOOTS ***,
5 each: 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.
Source from luhu.jp
** 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.
Source from luhu.jp