Festive Sweet & Sour Stir Fry Recipe
Ingredients
| Crushed pineapple | 2 Can (10oz), undrained | |
| Carrots | 2 Medium, sliced | |
| 1 medium green or red bell pepper, cut into chunks | ||
| Onion | 1 Medium, cut in to chunks | |
| 2 tablespoons WESSON Vegetable Oil | ||
| 1 pound boneless skinless chicken breasts, cut into 1-inch pieces | ||
| 2 jars (10 ounces each) LA CHOY Sweet & Sour Sauce | ||
| 1/2 cup LA CHOY Sliced Water Chestnuts | ||
| 2 tablespoons LA CHOY Soy Sauce | ||
| Hot cooked rice | ||
Directions
Drain pineapple; reserve 2 tablespoons juice.
Cook carrots, pepper and onion in hot oil in skillet until crisp-tender.
Remove vegetables from skillet.
Cook chicken in same skillet until browned.
Add vegetables back to skillet with sweet and sour sauce, water chestnuts, soy sauce, pineapple and reserved juice.
Heat through.
Serve with rice.
Cook carrots, pepper and onion in hot oil in skillet until crisp-tender.
Remove vegetables from skillet.
Cook chicken in same skillet until browned.
Add vegetables back to skillet with sweet and sour sauce, water chestnuts, soy sauce, pineapple and reserved juice.
Heat through.
Serve with rice.
Chef
