Easy Sweet and Sour Chicken With Rice
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- 10 oz. package frozen batter dipped chicken nuggets
- 1 1/2 c
- quick cooking rice
- 8 oz. canned pineapple chuncks
- large green sweet pepper , cut into 1 inch pieces
- 1/4 c
- 3 Tbsp
- 2 Tbsp
- 2 Tbsp
- soy sauce
- 1/2 tsp
- instant chicken bouillon granules
- 8 oz can sliced water chestnuts, drained
1Bake chicken nuggets according to package directions.
2Prepare quick cooking rice according to package directions.
3Drain pineapple, reserving juice. Add enough water to reserved juice to make 1 ½ cups liquid.
4Pour pineapple juice mixture into a medium saucepan. Add sweet pepper.
Bring to boiling, reduce heat.
5Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.
6Stir together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.
7Stir into mixture in saucepan.
Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more.
8Gently stir in chicken, pineapple chunks, and water chestnuts.
9Serve chicken mixture over hot cooked rice.