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Sweet & sour chicken over rice

Yield: 5 Servings

Ingredients:

• 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

Instructions:

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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