Sweet And Sour Chicken With Peppers
|Vegetable oil||1 Teaspoon|
|Green onions||2 , cut into 1-inch pieces|
|Sweet red pepper||1⁄2 Cup (8 tbs), cut into 1/2-inch pieces|
|Green pepper||1⁄4 Cup (4 tbs), cut into 1/2-inch pieces|
|Canned pineapple chunks in juice||8 Ounce (Undrained, 1 Can)|
|Brown sugar||1 Tablespoon|
|Rice wine vinegar||1 Tablespoon|
|Canned chicken||5 Ounce, drained (1 Can, Swanson Premium Chunk White)|
1. In 2-quart microwave-safe casserole, combine oil, onions and peppers. Cover with lid; microwave on high 2 minutes or until peppers are nearly tender, stirring once during cooking.
2. Drain pineapple, reserving 3 tablespoons juice. In small bowl, stir together reserved pineapple juice, sugar, vinegar and cornstarch. Stir into vegetable mixture. Stir in pineapple chunks. Cover; microwave on high 3 minutes or until boiling, stirring twice during cooking.
3. Stir in chicken. Cover; microwave on high 2 minutes or until heated through. Serve with cooked rice and soy sauce, if desired.