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Easy Sweet and Sour Chicken with Rice

By admin
11 September 2013

Ingredients:

1 10-ounce package frozen breaded chicken nuggets

1½ cups quick cooking rice

1 8-ounce canned pineapple chunks

1 large green sweet pepper, cut into 1-inch pieces

¼ cup vinegar

3 Tablespoons sugar

2 Tablespoons cornstarch

2 Tablespoons soy sauce

½ teaspoon instant chicken bouillon granules

1 8-ounce can sliced water chestnuts, drained

Directions:

Bake chicken nuggets according to package directions. Prepare quick cooking rice according to package directions. Drain pineapple, reserving juice.  Add enough water to reserved juice to make 1 ½ cups liquid. Pour pineapple juice mixture into a medium saucepan.  Add sweet pepper.  Bring to boiling, reduce heat. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.  Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more. Gently stir in chicken, pineapple chunks, and water chestnuts.  Heat through. Serve chicken mixture over hot cooked rice.