Sweet and Sour Chicken and Rice Stir-Fry

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

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


  1. 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. 2 Stir in vegetables. Cover; cook 3 to 5 minutes or until vegetables are hot and chicken is no longer pink.
  3. 3 Meanwhile, drain pineapple liquid into 2-cup measuring cup; add water to make 1 1/2 cups.
  4. 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.




Nutrition Information

Recipe Step Photos

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