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Receta Sweet And Sour Chicken Over Rice
by Global Cookbook

Sweet And Sour Chicken Over Rice
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  Raciónes: 5

Ingredientes

  • 4 x CHICKEN BREAST FILLETS *
  • 5 tsp SOY SAUCE
  • 2 Tbsp. WHITE WINE
  • 1/2 tsp Chopped GINGER ROOT
  • 4 Tbsp. CORNSTARCH **
  • 5 Tbsp. VEGETABLE OIL, DIVIDED
  • 1/4 tsp GARLIC Pwdr
  • 1 x SMALL ONION
  • 4 ounce SLICED BAMBOO SHOOTS ***
  • 1 x SMALL CARROT ****
  • 1/2 c. BEEF BOUILLON
  • 1/4 c. SUGAR
  • 2 tsp KETCHUP
  • 1 Tbsp. CORNSTARCH (ADDITIONAL)
  • 8 ounce PINEAPPLE CHUNKS, Liquid removed
  • 1 Tbsp. VINEGAR
  • 2 Tbsp. Frzn PEAS, FOR COLOR
  • 5 x SERVINGS OF COOKED, Warm RICE

Direcciones

  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.