Sweet And Sour Chicken Over Rice Recipe

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0 votes | 1320 views
Servings: 5

Ingredients

Cost per serving $1.76 view details

Directions

  1. * BONED BREASTS OF CHICKEN, CUT INTO BITE SIZED Pcs** 4 TO 6 Tbsp. OF CORNSTARCH*** ONE 4 ounce. CAN OF SLICED, Liquid removed BAMBOO SHOOTS**** CARROT SLICED THIN Or possibly SHREDDED TOSS CHICKEN WITH ONE Tbsp. SOY SAUCE, WINE AND GINGER. COAT WITH 4 TO 6 Tbsp. OF CORNSTARCH. HEAT 2 TABLE SPOONS OIL IN A WOK Or possibly HEAVY SKILLET. Add in CHICKEN AND STIR FRY OVER MEDIUM HIGH HEAT Till Golden.
  2. HEAT AND KEEP Hot. HEAT 3 Tbsp. OIL, AND Add in GARLIC, ONION, BAMBOO SHOOTS AND CARROTS. STIR FRY OVER MEDIUM HEAT Till VEGETABLES ARE TENDER YET CRISP. STIR IN BOUILLON. COMBINE SUGAR, 2 Tsp. SOY SAUCE, KETCHUP AND ONE Tbsp. CORNSTARCH. Add in TO Mix IN PAN AND COOK OVER MEDIUM HIGH HEAT Till Mix REACHS A BOIL AND THICKENS. STIR INTO RESERVED CHICKEN, VINEGAR, PINEAPPLE AND PEAS. SERVE OVER Warm COOKED RICE.

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Nutrition Facts

Amount Per Serving %DV
Serving Size 238g
Recipe makes 5 servings
Calories 418  
Calories from Fat 215 51%
Total Fat 24.06g 30%
Saturated Fat 4.02g 16%
Trans Fat 0.49g  
Cholesterol 71mg 24%
Sodium 481mg 20%
Potassium 400mg 11%
Total Carbs 24.4g 7%
Dietary Fiber 1.2g 4%
Sugars 14.23g 9%
Protein 24.6g 39%
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