Makes 4 servings
Start to Finish: 30 minutes
“I’ve always loved sweet and sour chicken, but found it time consuming. This recipe takes all of the extra steps out and still leaves a great dish.”
4 cups cooked rice (2 cups uncooked)
2 boneless skinless chicken breasts
Salt and pepper – taste
1 green bell pepper – roughy chopped into big chunks
1 20-ounce can pineapple chunks – with juice
3 tablespoons brown sugar
3 tablespoons vinegar – any kind is fine
1/2 cup chicken broth
4 teaspoons cornstarch
1/8 cup water
1) Start rice (2 cups uncooked) and slice 2 boneless chicken breasts into thin strips.
2) In a large non-stick skillet, heat 2 tablespoons of vegetable oil over medium heat. Season chicken strips with salt and pepper and add to skillet. Brown chicken until no longer pink and move to a plate. Add bell pepper to skillet and cook for 1 minute. Stir in pineapple chunks with juice, brown sugar, vinegar, and chicken broth. Simmer for 5 minutes.
3) In a small bowl, dissolve 4 teaspoons of cornstarch into 1/8 cup of water. Add to skillet and simmer for an additional 5 minutes. Stir in chicken strips. Serve over rice.