Sweet & Sour Chicken

 

1 carrot, cut in pieces

1 green pepper, cut in pieces

1 onion, quartered

4 boneless chicken breasts,

3 T. instant (heaping) tapioca

8 oz. canned pineapple, chunks

2 T. candied ginger, or fresh

1/3 C. dark brown sugar, packed

1/3 C. red wine vinegar

1 T. soy sauce

1 tsp. instant chicken bouillon

1/2 tsp. garlic powder

1 green bell pepper, strips

10 cilantro leaves, fresh, (optional)

hot, cooked rice

 

Remove all skin and any fat from chicken before cooking. DO NOT DRAIN the pineapple, include the juice in the crockpot. Mince the ginger if using fresh ginger. For crockpot cooking -Put vegetables in bottom of crockpot. Sprinkle tapioca over vegetables. Place chicken atop vegetables. Combine all other ingredients 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 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 degree oven for 2 hours. Before serving make rice. Serve over rice. Leftovers can be reheated in microwave.