Sweet and Sour Chicken
	1   Carrot; in chunks   1   Green pepper; cubed   1   Medium onion; quartered   2 Tbs    Tapioca; quick-cooking   4   Chicken breasts- boned; cut   8 oz    Pineapple chunks; canned   1/3 cup    Dark brown sugar; packed   1/3 cup    Red wine vinegar   1 Tbs    Soy sauce   1 tsp    Chicken bouillon; instant   1/2 tsp    Garlic powder   2 Tbs    Ginger-root; fresh; minced   1 tsp    Dried cilantro or 10 leaves     Rice; hot cooked     1 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. 2 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. 3 Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300º Foven for 2 hours. Serve over rice.   Servings: 5    Nutrition Facts Serving size: 1 serving Percent daily values based on a 2000 calorie diet. Nutrition information calculated from recipe ingredients.           Amount Per Serving       Calories   467.54   Calories From Fat (6%)   27.10       % Daily Value Total Fat 2.92g   4%   Saturated Fat 0.72g   4%   Cholesterol 109.56mg   37%   Sodium 339.09mg   14%   Potassium 1005.01mg   29%   Carbohydrates 65.20g   22%   Dietary Fiber 5.03g   20%   Sugar 39.86g       Sugar Alcohols 0.00g       Net Carbohydrates 60.17g       Protein 46.77g   94%      Recipe Type Main Dish, Poultry    Recipe Source Source: Culinary Café

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