Since there is no breading or frying used in preparing this version of Sweet and Sour Chicken. This is a more healthy version of Sweet and Sour Chicken and delicious too.
Servings: 4
1 carrot, cut into chunks
1 green pepper, cubed
1/2 medium onion, quartered
1 teaspoon quick-cooking tapioca
2 boneless skinless chicken breasts
1 8 oz can drained pineapple
1 tablespoon firmly packed dark brown sugar
1 tablespoon red wine vinegar
1 teaspoon soy sauce
1 teaspoon instant chicken bouillon
1 teaspoon garlic powder
1/2 teaspoon fresh ginger, minced
3/4 dash dried cilantro
hot cooked rice
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
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.
Oven method:
Preheat the oven to 450 degrees F.
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
Bake 20 to 25 minutes, until chicken is done.
Tapioca alternative:
Cook using one of the methods above. Use a slotted spoon to remove all the ingredients leaving the liquid in the dish. Transfer the remaining liquid to a sauce pan.
Meanwhile make a slurry using corn starch add the slurry to the sauce pan and bring to a simmer and simmer stirring constantly until thickened.
Use sauce top mixture.
Pairs well with Vegetable Stir Fry
Jaques Kitchen 
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