Sweet And Sour Chicken Over 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 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 reaches a boil and thickens. Stir into reserved chicken, vinegar, pineapple and peas. Serve over hot cooked rice.