Sweet & Sour Chicken: (pjxg05a) 1i24 Recipe
Yield: 45 servingsYield: 45 servings
Recipe by luhu.jp
Ingredients:
1: carrot, cut in pieces
1: green pepper, cut in pieces
1 med: onion, quartered
2 tablespoon: tapioca, quick-cooking
4: chicken breasts- boned, cut,
8 oz: pineapple chunks, canned un
1/3 cup: dark brown sugar, firmly pa
1/3 cup: red wine vinegar,
1 tablespoon: soy sauce,
1 teaspoon: chicken bouillon, instant g
1/2 teaspoon: garlic powder,
2 tablespoon: ginger-root, fresh, minced
1 teaspoon: dried cilantro or 10 leaves,
1: rice, hot cooked
Directions:
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 8-10 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. Judy Garnett
Yield: 45 servings
Source from luhu.jp
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. Judy Garnett
Yield: 45 servings
Source from luhu.jp