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Sweet'N' Sour Chicken

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Recipe

 

Yield

12 servings

Prep

10 min

Cook

6 hrs

Ready

6 hrs
Trans-fat Free

Ingredients

Amount Measure Ingredient Features
1 ½ cups carrots
cut up
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1 large green bell peppers
cut up
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1 medium onions
cut into wedges
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2 tablespoons tapioca, quick-cooking
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3 pounds chicken pieces
skinned, frozen
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8 ounces pineapple chunks
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cup brown sugar
packed
* Camera
cup red wine vinegar
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1 tablespoon soy sauce, tamari
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½ teaspoon chicken bouillon, powdered
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¼ teaspoon garlic powder
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¼ teaspoon ginger
ground
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1 x rice
cooked
* Camera

Ingredients

Amount Measure Ingredient Features
355 ml carrots
cut up
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1 large green bell peppers
cut up
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1 medium onions
cut into wedges
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3E+1 ml tapioca, quick-cooking
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1.4 kg chicken pieces
skinned, frozen
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231.2 ml/g pineapple chunks
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79 ml brown sugar
packed
* Camera
79 ml red wine vinegar
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15 ml soy sauce, tamari
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2.5 ml chicken bouillon, powdered
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1.3 ml garlic powder
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1.3 ml ginger
ground
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1 x rice
cooked
* Camera

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 174g (6.1 oz)
Amount per Serving
Calories 35140% from fat
 % Daily Value *
Total Fat 16g 24%
Saturated Fat 4g 22%
Trans Fat 0g
Cholesterol 100mg 33%
Sodium 179mg 7%
Total Carbohydrate 6g 6%
Dietary Fiber 1g 5%
Sugars g
Protein 65g
Vitamin A 59% Vitamin C 23%
Calcium 3% Iron 10%
* based on a 2,000 calorie diet How is this calculated?
 
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