Sweet and Sour Rice Bowl
|Vegetable oil||2 Tablespoon|
|Skinless boneless chicken tenderloins||12 , cut into 1 -inch pieces|
|Stir fry vegetables||1 Pound (1 Bag)|
|Canned pineapple chunks||8 Ounce, drained and 2 tablespoons juice reserved (1 Can)|
|Sweet and sour sauce||1 Cup (16 tbs)|
|Boil in a bag rice||4 Cup (64 tbs) (2 Bags, Uncle Ben's Brand)|
|Green onions||1⁄2 Cup (8 tbs), sliced|
1 In a large skillet or wok, heat oil.
2 Add in the chicken.
3 Cook over medium-high heat for 6 to 8 minutes or until lightly browned on both sides.
4 Add in vegetables, pineapple and reserved pineapple juice.
5 Cover and cook for 5 to 8 minutes or until chicken is no longer pink and vegetables are crisp-tender.
6 Gently stir in the sweet and sour sauce.
7 As per the package directions, cook the rice.
8 Stir in green onions.
9 Serve chicken mixture over rice.