Sweet and Sour Chicken with Vegetables

Dinner ready in 25 minutes! Enjoy this sweet and tangy chicken cooked with vegetables, served over rice – a hearty skillet meal.

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  • prep time 25 min
  • total time 25 min
  • ingredients 9
  • servings 6
 

Ingredients

3
cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1
teaspoon oil
3/4
cup coarsely chopped onions
3/4
cup thin diagonally sliced carrots
3/4
cup sliced celery
1
small green bell pepper, cut into short thin strips
2
boneless, skinless chicken breast halves, cut into bite-sized pieces
1
(8-oz.) can pineapple tidbits in unsweetened juice, drained
1
(9-oz.) jar (about 1 cup) sweet-and-sour sauce

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 While rice is cooking, heat oil in large nonstick skillet over medium-high heat until hot. Add onions and carrots; cook 5 minutes, stirring occasionally. Add celery and bell pepper; cook and stir 3 minutes.
  • 2 Stir in chicken, pineapple and sweet and sour sauce. Bring to a boil. Boil gently 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.
  • 1 While rice is cooking, heat oil in large nonstick skillet over medium-high heat until hot. Add onions and carrots; cook 5 minutes, stirring occasionally. Add celery and bell pepper; cook and stir 3 minutes.
  • 2 Stir in chicken, pineapple and sweet and sour sauce. Bring to a boil. Boil gently 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
200
(
Calories from Fat
20),
% Daily Value
Total Fat
2g
2%
(Saturated Fat
0g,
0%
),
Cholesterol
25mg
25%;
Sodium
150mg
150%;
Total Carbohydrate
35g
35%
(Dietary Fiber
2g
2%
  Sugars
13g
13%
),
Protein
11g
11%
;
% Daily Value*:
Vitamin A
90%;
Vitamin C
15%;
Calcium
4%;
Iron
8%;
Exchanges:
1 Starch; 1 Fruit; 2 Other Carbohydrate; 1 Vegetable; 1 Very Lean Meat;
*Percent Daily Values are based on a 2,000 calorie diet.
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