Sweet And Sour Chicken Over Rice
chicken, chinese, main dish, rice
4 chicken breast fillets *
5 teaspoon soy sauce
2 tablespoon white wine
1/2 teaspoon minced ginger root
4 tablespoon cornstarch **
5 tablespoon vegetable oil, divided
1/4 teaspoon garlic powder
1 small onion
4 oz sliced bamboo shoots ***
1 small carrot ****
1/2 cup beef bouillon
1/4 cup sugar
2 teaspoon ketchup
1 tablespoon cornstarch (additional)
8 oz pineapple chunks, drained
1 tablespoon vinegar
2 tablespoon frozen peas, for color
5 servings of cooked, 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.
Yield: 5 servings