Sweet-and-Sour Chicken and Rice Stir-Fry

Source: One Dish Meals Cookbook

Do you love Sweet-and-Sour Chicken? I know I do. I especially love the sauce, it's great for dipping egg rolls. When I saw this recipe in the cookbook, I knew H and I would love it. It didn't disappoint.

Ingredients

• 1 lb. precut chicken breast strips for stir-frying
• 1 (1lb) pkg frozen broccoli florets, carrots and water chestnuts, thawed and drained
• 1 8oz can pineapple chunks in unsweetened juice, undrained (used 20 oz. can)
• water
• 1 1/2 cups uncooked instant white rice
• 3/4 cup purchased sweet-and-sour sauce

Preparation

• Spray large nonstick skillet with nonstick cooking spray.
• Heat over medium-high until hot.
• Add chicken: cook and stir 3 to 4 minutes or until lightly browned.
• Stir in vegetables.
• Cover: cook 3 to 5 minutes or until vegetables are hot and chicken is no longer pink.
• Meanwhile, drain pineapple liquid into 2-cup measuring cup; add water to make 1 1/2 cups.
• Add pineapple liquid mixture and pineapple to skillet. Bring to a boil.
• Stir in rice; return to a boil.
• Reduce heat ot low; cover and cook 5 minutes or until vegetables are crisp-tender and liquid is absorbed.
• Stir in sweet-and-sour sauce.

Next Time- This was great. I especially enjoyed all the pineapple. Definitely am happy I used the larger can. This was really sweet, so perhaps a teaspoon or so of red pepper flakes would give it a bit of a contrast.