Charlene's Recipe

Sweet and Sour chicken

Category: Meat

1 carrot; in chunks
1 green pepper; cubed
2 Tbsp Tapioca; quick cooking
4 chicken breasts- boned, cut
8 oz pineapple chunks; canned
1/3 cup dark brown sugar; packed
1/3 cup red wine vinegar
1 Tbsp soy sauce
1 tsp chicken bouillon; instant
1/2 tsp garlic powder
2 Tbsp ginger root; fresh; minced
1 tsp dried cilantro or 10 leaves
Rice; hot cooked
Put vegetables in bottom of crock-pot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients, except rice in a small bowl. Pour over chicken. Cover crock-pot 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 vegetables with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300 F oven for 2 hours. Serve over rice.