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Festive Sweet & Sour Stir Fry

Chef.at.Home's picture
Ingredients
  Canned pineapple chunks/Crushed pineapple 16 Ounce (2 Cans Of 8 Ounce Each)
  Carrots 2 Medium, sliced
  Bell pepper 1 Medium, cut in to chunks (Green / Red Ones)
  Onion 1 Medium, cut in to chunks
  Vegetable oil 2 Tablespoon (Wesson)
  Boneless skinless chicken breasts 1 Pound, cut into 1 inch pieces
  Sweet and sour sauce 20 Ounce (2 Jars Of 10 Ounce Each, Lochay)
  Sliced water chestnuts 1⁄2 Cup (8 tbs) (La Choy)
  Soy sauce 2 Tablespoon (La Choy)
  Hot cooked rice 1 Cup (16 tbs)
Directions

Drain pineapple; reserve 2 tablespoons juice.
Cook carrots, pepper and onion in hot oil in skillet until crisp-tender.
Remove vegetables from skillet.
Cook chicken in same skillet until browned.
Add vegetables back to skillet with sweet and sour sauce, water chestnuts, soy sauce, pineapple and reserved juice.
Heat through.
Serve with rice.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
Chinese
Method: 
Browned
Ingredient: 
Chicken
Interest: 
Party

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