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Sweet 'N' Sour Chicken

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YIELD

6 servings

PREP

20 min

COOK

5 hrs

READY

5 hrs

Ingredients

1 ½ 355
CUPS ML CARROTS
cut into 1/4" piece
1 1
LARGE LARGE GREEN BELL PEPPERS
cut 1" pieces
1 1
MEDIUM MEDIUM ONIONS
cut into wedges
2 3E+1
TABLESPOONS ML TAPIOCA, QUICK-COOKING
3 1.4
POUNDS KG CHICKEN PIECES
skinned and frozen
8 231.2
OUNCES ML/G PINEAPPLE CHUNKS
juice pack
79
CUP ML BROWN SUGAR
packed *
79
1 15
TABLESPOON ML SOY SAUCE, TAMARI
½ 2.5
¼ 1.3
TEASPOON ML GARLIC POWDER
¼ 1.3
TEASPOON ML GINGER
ground
1 1
EACH EACH RICE
hot, cooked *

Directions

In crockpot, combine carrots, green pepper, and onion.

Sprinkle tapioca over vegetables.

Place frozen chicken pieces atop vegetables.

For sauce, in a small bowl combine undrained pineapple, brown sugar, vinegar, soy sauce, bouillon, garlic powder, and ginger.

Pour sauce over chicken pieces.

Cover; cook on low-heat setting for 10 to 12 hours or on high-heat setting for 5 to 6 hours.

Serve over rice.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 348g (12.3 oz)
Amount per Serving
Calories 702 40% from fat
 % Daily Value *
Total Fat 31g 48%
Saturated Fat 9g 44%
Trans Fat 0g
Cholesterol 200mg 67%
Sodium 358mg 15%
Total Carbohydrate 12g 12%
Dietary Fiber 2g 10%
Sugars g
Protein 130g
Vitamin A 117% Vitamin C 46%
Calcium 7% Iron 20%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free
 
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