Recipe for Sweet and Sour Chicken Over Rice 
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Yield:
5 Servings
Ingredients:
Amount Ingredient
4 x CHICKEN BREAST FILLETS *
5 tsp SOY SAUCE
2 tbl WHITE WINE
1/2 tsp MINCED GINGER ROOT
4 tbl CORNSTARCH **
5 tbl VEGETABLE OIL, DIVIDED
1/4 tsp GARLIC POWDER
1 x SMALL ONION
4 oz SLICED BAMBOO SHOOTS ***
1 x SMALL CARROT ****
1/2 cup BEEF BOUILLON
1/4 cup SUGAR
2 tsp KETCHUP
1 tbl CORNSTARCH (ADDITIONAL)
8 oz PINEAPPLE CHUNKS, DRAINED
1 tbl VINEGAR
2 tbl FROZEN PEAS, FOR COLOR
Instructions:
Instructions: * BONED BREASTS OF CHICKEN, CUT INTO BITE SIZED PIECES
** 4 TO 6 TABLESPOONS OF CORNSTARCH
*** ONE 4 oz. CAN OF SLICED, DRAINED BAMBOO SHOOTS
**** CARROT SLICED THIN OR SHREDDED TOSS CHICKEN WITH ONE TABLESPOON SOY SAUCE, WINE AND GINGER. COAT WITH 4 TO 6 TABLESPOONS OF CORNSTARCH. HEAT 2 TABLE SPOONS OIL IN A WOK OR HEAVY SKILLET. ADD CHICKEN AND STIR FRY OVER MEDIUM HIGH HEAT UNTIL GOLDEN BROWN.

HEAT AND KEEP WARM. HEAT 3 TABLESPOONS OIL, AND ADD GARLIC, ONION, BAMBOO SHOOTS AND CARROTS. STIR FRY OVER MEDIUM HEAT UNTIL VEGETABLES ARE TENDER YET CRISP. STIR IN BOUILLON. COMBINE SUGAR, 2 TEASPOONS SOY SAUCE, KETCHUP AND ONE TABLESPOON CORNSTARCH. ADD TO MIXTURE IN PAN AND COOK OVER MEDIUM HIGH HEAT UNTIL MIXTURE REACHS A BOIL AND THICKENS. STIR INTO RESERVED CHICKEN, VINEGAR, PINEAPPLE AND PEAS. SERVE OVER HOT COOKED RICE.

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