Recipe: Sweet and Sour Chicken (using Minute Rice) (old and new versions)

SWEET AND SOUR CHICKEN

1 lb. boneless, skinless chicken breasts, cut into cubes
2 tbsp. oil
1/2 cup green bell pepper strips
1/2 cup red bell pepper strips
1 cup carrot strips
1 garlic clove, minced
1 tbsp. cornstarch
1/4 cup soy sauce
1 (8 oz.) can chunk pineapple in juice
3 tbsp. vinegar
3 tbsp. brown sugar
1/2 tsp. ground ginger
1 1/2 cups Minute rice, uncooked

Brown chicken in hot oil in a large skillet.

Add peppers, carrots and garlic; cook and stir 1 to 2 minutes.

Mix cornstarch with soy sauce; add to pan with pineapple and juice, vinegar, sugar and ginger. Bring to full boil.

Meanwhile, prepare rice as directed on package. Serve chicken over rice.

Makes 4 servings

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EASY SWEET AND SOUR CHICKEN

1 Tbsp. oil
1 lb. boneless skinless chicken breasts, cut into bite-sized pieces
2 cups frozen stir-fry vegetables
1 can (8 oz.) pineapple chunks in juice, undrained
1/2 cup Sweet 'N Sour Sauce
1 cup water
2 cups instant Minute Brown Rice, uncooked

Heat oil in large skillet on medium-high heat. Add chicken; cook and stir 4 minutes or until cooked through.

Add vegetables, pineapple with juice and sweet and sour sauce; mix well. Stir in water. Bring to boil.

Stir in Minute Rice; cover. Reduce heat to medium-low; simmer 5 minutes. Remove from heat. Let stand 5 minutes or until almost all of the liquid is absorbed and Minute Rice is tender.

Makes: 4 servings

Hi Lisa,

The first recipe is the old version and the second is a new quicker version.

Happy Cooking!

Betsy