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Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 6 |
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Always an Asian Favorite. Ingredients:
1 (10 ounce) jar sweet and sour sauce |
1 tablespoon reduced sodium soy sauce |
1 tablespoon cornstarch |
1 tablespoon water |
1 lb boneless skinless chicken breast, cut into bite-sized pieces |
2 tablespoons canola oil |
1 small onion, sliced |
1 large red bell pepper, cut into 3/4-inch chunks |
1 (8 ounce) can bamboo shoots, drained |
1 (20 ounce) can pineapple chunks, drained |
3 cups cooked rice |
Directions:
1. In a small bowl, combine the sweet & sour sauce, soy sauce, cornstarch and water; set aside.
2. Heat 1 tablespoon oil in a large skillet or wok over high heat. Cook and stir chicken until no longer pink. Remove from skillet; set aside.
3. Pour remaining oil into hot skillet. Cook and stir onion and bell pepper until crisp tender, about 2 minutes. Stir in cooked chicken, bamboo shoots and pineapple chunks.
4. Stir sauce mixture and add to skillet. Cook until heated through and sauce thickens, stirring occasionally, about 1 minute. Serve immediately with hot cooked rice.
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