Festive Sweet & Sour Stir Fry
|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)|
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.
Serve with rice.