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Sweet & Sour Chicken

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Submitted by rknrbn

YIELD

4 servings

PREP

25 min

COOK

10 hrs

READY

10

Ingredients

1 1
EACH EACH CARROTS
cut in pieces
1 1
EACH EACH GREEN BELL PEPPERS
cut in pieces
1 1
EACH EACH ONIONS
quartered
2 3E+1
TABLESPOONS ML TAPIOCA, QUICK-COOKING
4 4
EACH EACH CHICKEN BREASTS
boned, cut
8 231.2
OUNCES ML/G PINEAPPLE CHUNKS
canned
79
CUP ML BROWN SUGAR
dark, firmly packed *
79
1 15
TABLESPOON ML SOY SAUCE, TAMARI
1 5
TEASPOON ML CHICKEN BROTH
instant
½ 2.5
TEASPOON ML GARLIC POWDER
2 3E+1
TABLESPOONS ML GINGER ROOT
fresh, minced
1 5
TEASPOON ML CILANTRO
dried or 10 leaves
1 1
X X CILANTRO
fresh *
1 1
X X RICE
hot cooked *

Directions

For crockpot cooking put vegs. in bottom of crockpot.

Sprinkle tapioca over vegetables.

Place chicken atop vegs.

Combine all other ingreds. except rice in a small bowl.

Pour over chicken.

Cover crockpot and turn to low and cook for 8 to 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 vegs. with tapioca.

Add chicken to pan.

Combine all other ingreds. except rice in a small bowl.

Pour over chicken.

Cover pan tightly with foil.

Bake in 300 deg. oven for 2 hours.

Before serving make rice.

Serve over rice.

Leftovers can be reheated in microwave.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 224g (7.9 oz)
Amount per Serving
Calories 366 9% from fat
 % Daily Value *
Total Fat 4g 5%
Saturated Fat 1g 5%
Trans Fat 0g
Cholesterol 73mg 24%
Sodium 303mg 13%
Total Carbohydrate 17g 17%
Dietary Fiber 3g 10%
Sugars g
Protein 62g
Vitamin A 54% Vitamin C 51%
Calcium 5% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
Low in Saturated Fat, Trans-fat Free, Good source of fiber
 
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