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. MORE+ LESS-

By Pillsbury Kitchens

September 29, 2013

cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)

teaspoon oil

3/4

cup coarsely chopped onions

3/4

cup thin diagonally sliced carrots

3/4

cup sliced celery

small green bell pepper, cut into short thin strips

boneless, skinless chicken breast halves, cut into bite-sized pieces

(8-oz.) can pineapple tidbits in unsweetened juice, drained

(9-oz.) jar (about 1 cup) sweet-and-sour sauce

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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.