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San Antonio Sweet and Sour Chicken |
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Prep/Cook Time: 30 minutes
Servings: 4
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Recipe submitted by
Diannne Kretschmer
Ingleside, IL
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Ingredients
1 package PERDUE® FIT & EASY® Boneless, Skinless Chicken Breasts
Cut into chunks
1 can (20 ounces) Dole Pineapple chunks in syrup
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons vegetable oil
2 medium red or green sweet peppers cut into 1" pieces
1 1/2 cups Pace Picante Sauce (mild or hot)
4 cups hot cooked rice
Instructions
- Drain pineapple, reserving syrup.
- In a cup, mix cornstarch, syrup and soy sauce until smooth. Set aside.
- In a skillet, over medium to high heat, heat half the oil. Cook the chicken in 2 batches until browned, stirring often. Set chicken aside.
- Add remaining oil. Add peppers and cook over medium heat until tender crisp. Add Picante sauce and pineapple. Stir cornstarch mixture and add. Cook until mixture boils and thickens, stirring constantly.
- Return chicken to pan. Heat through. Serve over rice.
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