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Sweet and Sour Chicken and Rice Stir-Fry

Stir up this sweet and sour chicken dinner in 20 minutes - using rice, veggies and pineapple chunks.

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  • prep time 20 min
  • total time 20 min
  • ingredients 6
  • servings 4
 

Ingredients

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

SAVE ON THIS RECIPE!

LOCATION

Steps

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

EXPERT TIPS

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Expert Tips

* To quickly thaw vegetables, place in colander or strainer; rinse with warm water until thawed. Drain well.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 3/4 Cups
Calories
380
(
Calories from Fat
25),
% Daily Value
Total Fat
3g
3%
(Saturated Fat
1g,
1%
),
Cholesterol
65mg
65%;
Sodium
380mg
380%;
Total Carbohydrate
60g
60%
(Dietary Fiber
3g
3%
  Sugars
22g
22%
),
Protein
29g
29%
;
% Daily Value*:
Vitamin A
60%;
Vitamin C
30%;
Calcium
4%;
Iron
15%;
Exchanges:
2 1/2 Starch; 1 Fruit; 3 1/2 Other Carbohydrate; 1 Vegetable; 2 1/2 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.