Pineapple Sweet and Sour Chicken
Bell peppers, pineapple chunks and popcorn chicken combined with a sweet and tangy sauce
Hands On: 15 | Total: 15 | Makes: 6 servings (about 1 cup each)
12 ounces frozen Banquet® Popcorn Chicken
1 pkg (16 oz each) frozen bell pepper stir-fry vegetables
2 cans (8 oz each) pineapple chunks in juice, drained, 1/4 cup juice reserved
2/3 cup La Choy® Sweet and Sour Sauce
2 tablespoons La Choy® Soy Sauce
- Prepare chicken according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add frozen vegetables and reserved 1/4 cup pineapple juice to skillet.
- Bring mixture to a simmer. Reduce heat, cover and cook 2 minutes or until vegetables are crisp-tender.
- Add pineapple, sweet and sour sauce and soy sauce to skillet; stir to combine. Heat 2 to 3 minutes or until sauce is thickened slightly. Add hot chicken to mixture; stir gently.
6 servings (about 1 cup each) Calories 266; Total Fat 5 g (Saturated Fat 1 g); Cholesterol 7 mg; Sodium 826 mg;
Carbohydrate 44 g; (Dietary Fiber 4 g, Sugars 22 g); Protein 8 g;
Percent Daily Values*: Vitamin A 9%; Vitamin C 27%; Calcium 3%; Iron 7%
* Percent Daily Values are based on a 2,000 calorie diet.
Serve Pineapple Sweet and Sour Chicken over hot cooked rice, if desired.