Sweet and Sour Chicken

Chicken Helper® sweet & sour chicken, vegetables and pineapple—a colorful dinner that’s ready in just 30 minutes!

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  • prep time 30 min
  • total time 30 min
  • ingredients 9
  • servings 6
 

Ingredients

1
box Chicken Helper™ sweet & sour chicken
2
cups water for rice
1
lb boneless skinless chicken breasts
3
tablespoons vegetable oil
1
small onion, cut into thin wedges
1/2
large green bell pepper, cut into 3/4-inch pieces
1/2
large red bell pepper, cut into 3/4-inch pieces
1 1/4
cups hot water for sauce
1
can (20 oz) pineapple chunks, drained

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
  • 2 Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
  • 3 In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 3 minutes, stirring frequently. Remove from skillet. In same skillet, heat remaining 2 tablespoons oil. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
  • 4 Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Return vegetables to skillet. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Stir in pineapple; heat until hot. Serve over rice.
  • 1 Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
  • 2 Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
  • 3 In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 3 minutes, stirring frequently. Remove from skillet. In same skillet, heat remaining 2 tablespoons oil. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
  • 4 Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Return vegetables to skillet. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Stir in pineapple; heat until hot. Serve over rice.

EXPERT TIPS

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Expert Tips

You can use either a whole red or green bell pepper instead of half of each color. Another time, add a touch of color with a yellow or orange bell pepper.

Add a touch of crunch by topping with chow mein noodles or sliced almonds.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Serving
Calories
420
(
Calories from Fat
90),
% Daily Value
Total Fat
10g
10%
(Saturated Fat
2g,
2%
Trans Fat
0g
0%
),
Cholesterol
45mg
45%;
Sodium
360mg
360%;
Total Carbohydrate
62g
62%
(Dietary Fiber
2g
2%
  Sugars
12g
12%
),
Protein
20g
20%
;
% Daily Value*:
Vitamin A
10%;
Vitamin C
30%;
Calcium
2%;
Iron
10%;
Exchanges:
1 1/2 Starch; 1/2 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1/2 Vegetable; 2 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 1/2 Fat;
Carbohydrate Choices:
4
*Percent Daily Values are based on a 2,000 calorie diet.