Sweet and Sour Chicken with Rice

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  • 25 min prep time
  • 10 hr 0 min total time
  • 15 ingredients
  • 8 servings

Ingredients

1
(20-oz.) can pineapple chunks in unsweetened juice
1
cup fresh baby carrots, cut in half
1/2
cup chopped onion
3
garlic cloves, minced
1
teaspoon finely chopped gingerroot
2
lb. boneless skinless chicken thighs, cut into 2-inch pieces
1/2
cup reduced-sodium soy sauce
1/2
cup firmly packed brown sugar
1 1/3
cups uncooked regular long-grain white rice
2 2/3
cups water
1
medium red bell pepper, cut into 1-inch pieces
1
medium green bell pepper, cut into 1-inch pieces
1/4
cup water
1/4
cup cornstarch
Chopped fresh parsley, if desired

Directions

  1. 1 Drain pineapple, reserving juice. Place pineapple chunks in small bowl; cover and refrigerate.
  2. 2 In 4 1/2- to 6-quart slow cooker, combine carrots, onion, garlic and gingerroot; mix well. Top with chicken. In small bowl, combine soy sauce, brown sugar and reserved pineapple juice; mix well. Pour over chicken.
  3. 3 Cover; cook on low setting for 7 to 9 hours.
  4. 4 About 35 minutes before serving, cook rice in 2 2/3 cups water as directed on package. Stir pineapple and bell peppers into chicken mixture. Increase heat setting to high; cover and cook 20 minutes.
  5. 5 In small bowl, blend 1/4 cup water and cornstarch until smooth. Stir into chicken mixture. Cover; cook on high setting for an additional 10 minutes. Stir parsley into rice. Serve chicken mixture with rice.

Notes

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Nutrition Information

Recipe Step Photos

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