Sweet and Sour Chicken Skillet

(3 ratings)
Total Time
Number Of

Use leftover or rotisserie chicken to make this family favorite

  • 2 tablespoons Pure Wesson® Corn Oil
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 can (8 oz each) La Choy® Sliced Water Chestnuts, drained
  • 2 cups chicken broth
  • 1 cup long-grain white rice, uncooked
  • 2 cups chopped cooked chicken breast
  • 1 can (8 oz each) pineapple tidbits, drained
  • 1 jar (10 oz each) La Choy® Sweet and Sour Sauce
  • 1 tablespoon La Choy® Soy Sauce
  • 1 teaspoon crushed red pepper flakes
  • 1 cup La Choy® Rice Noodles
  1. Heat oil in large skillet over high heat. Add bell peppers and water chestnuts; cook and stir 2 minutes or until water chestnuts are lightly browned. Add broth and rice. Reduce heat to medium-low. Cover and simmer 20 minutes or until rice is tender.
  2. Stir in chicken, pineapple, sweet and sour sauce, soy sauce and crushed red pepper. Simmer 5 minutes or until hot.
  3. Sprinkle with rice noodles.
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Nutrition Information
Calories: 395 View complete nutrition information
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