Main Ingredients:

See below ingredients and instructions of the recipe

Cooking Preparation of the Recipe:

4 ea CHICKEN BREAST FILLETS * 1 ea SMALL CARROT ****
5 ts SOY SAUCE 1/2 c BEEF BOUILLON
2 tb WHITE WINE 1/4 c SUGAR
1/2 ts MINCED GINGER ROOT 2 ts KETCHUP
4 tb CORNSTARCH ** 1 tb CORNSTARCH (ADDITIONAL)
5 tb VEGETABLE OIL, DIVIDED 8 oz PINEAPPLE CHUNKS, DRAINED
1/4 ts GARLIC POWDER 1 tb VINEGAR
1 ea SMALL ONION 2 tb FROZEN PEAS, FOR COLOR
4 oz SLICED BAMBOO SHOOTS *** 5 ea SERVINGS OF COOKED, HOT RICE

* 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
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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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