Sweet And Sour Chicken With Bean Sprouts
|Chicken breast||1 Pound, skinned (450 Gram)|
|Soft brown sugar||3 Ounce (75 Gram)|
|Wine vinegar||75 Milliliter (5 Tablespoon)|
|Soy sauce||45 Milliliter (3 Tablespoon)|
|Cornflour||45 Milliliter (3 Tablespoon)|
|Green pepper||1 , seeded, thinly sliced|
|Carrots||8 Ounce, peeled and cut into thin strips (225 Gram)|
|Canned tomatoes||14 Ounce (1 Can 397 Gram)|
|Bean sprout||2 Ounce (50 Gram)|
1. Cut the chicken into 2.5 cm (1 inch) strips.
2. In a large casserole, blend together the sugar, vinegar, soy sauce and cornflour. Microwave on HIGH for 3 minutes or until just boiling, stirring occasionally.
3. Stir in the green pepper, carrots, tomatoes and juice, and add the chicken. Cover and microwave on HIGH for 5 minutes until boiling, then continue microwaving on HIGH for 12-15 minutes or until the chicken is tender, stirring occasionally.
4. Add the beansprouts and microwave, uncovered, on HIGH for 2 minutes. Serve with boiled rice.