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Sweet & Sour Bamboo Shoots with Chicken & Veggies


  • 2 large Chicken Breasts, cut into chunks
  • 3 tablespoons Olive Oil
  • 2 cloves Garlic, crushed
  • 2 cups Celery, in ¼ inch slices
  • 1/2 cup baby Carrots, chopped
  • 1 Onion, chopped into large chunks
  • 3/4 cup fresh Mushrooms, chopped into large pieces
  • 1 can (5 oz) Bamboo shoots, drained
  • 1 can (5 oz) sliced water chestnuts, drained
  • 1 1/4 cups Chicken Broth
  • cup Brown Sugar
  • cup Rice Vinegar
  • 1/4 cup Ketchup
  • 1 tablespoon Soy sauce (La Choy brand is wheat free)
  • 1 can (8 oz) Pineapple Chunks, drained, with juice reserved
  • 2 tablespoons Cornstarch
  • 4 cups prepared White Rice


  1. Dissolve the cornstarch in 1/4 cup of the cold chicken broth and set aside.
  2. In a saucepan, heat 1 cup of the broth, pineapple juice, sugar, vinegar, ketchup and soy sauce.
  3. Bring to a boil, stirring constantly.
  4. Add the cornstarch mixture and cook until it thickens, then for one minute more.
  5. Turn down heat to keep warm while you prepare the chicken and veggies.
  6. In a large skillet, heat the olive oil and cook the chicken until white. Remove the chicken from the pan, leaving the oil and drippings.
  7. Into the still hot skillet, add the garlic, celery, carrots, onion and mushrooms. Cook 3-4 minutes, stirring constantly.
  8. Add the bamboo shoots and water chestnuts; cook 3-4 minutes more.
  9. Stir in chicken and pineapple chunks, turn off heat. Let sit covered for 3-4 minutes.
  10. Serve the chicken and veggies over the prepared white rice and pour the sauce over the top.

Recieved this faboulous recipe from :

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