Sweet And Sour Chicken Over Rice

Recipe Ingredients

4		Chicken breast fillets *
5 teaspoons	25ml	Soy sauce
2 tablespoons	30ml	White wine
1/2 teaspoon	2.5ml	Minced ginger root
4 tablespoons	60ml	Cornstarch **
5 tablespoons	75ml	Vegetable oil - divided
1/4 teaspoon	1.3ml	Garlic powder
1 teaspoon	5ml	Onion (small)
4 oz	113g	Sliced bamboo shoots ***
1 oz	28g	Carrot **** (small)
1/2 cup	31g / 1.1oz	Beef bouillon
1/4 cup	49g / 1.7oz	Sugar
2 teaspoons	10ml	Ketchup
1 tablespoon	15ml	Cornstarch - (additional)
8 oz	227g	Pineapple chunks - drained
1 tablespoon	15ml	Vinegar
2 tablespoons	30ml	Frozen peas - for color
5		Cooked - hot rice

Recipe Instructions

* 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 reaches a boil and thickens. Stir into reserved chicken, vinegar, pineapple and peas. Serve over hot cooked rice.

Source:
Home Arts (1997) Hearst

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