Sweet and Sour Chicken Serves: 4 to 5 1 Carrot; in chunks 1 Green pepper; cubed 1 Med onion; quartered 2 tbs Tapioca; quick-cooking 4 Chicken breasts- boned; cut 8 oz Pineapple chunks; canned 1/3 c Dark brown sugar; packed 1/3 c Red wine vinegar 1 tbs Soy sauce 1 tsp Chicken bouillon; instant 1/2 tsp Garlic powder 2 tbs Ginger-root; fresh; minced 1 tsp Dried cilantro or 10 leaves Rice; hot cooked Directions: 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. To cook in oven Put vegetables in bottom of a greased pan. Sprinkle Vegetables. with tapioca. Add chicken to pan. Combine all other ingredients except rice in a small bowl. Pour over chicken. Cover pan tightly with foil. Bake in 300º Foven for 2 hours. Serve over rice. Leftovers can be reheated in microwave.