Friday, January 29, 2010

Sweet & Sour Chicken Saute Recipe

  • 8 oz. Can pineapple chunks or tidbits
  • 1 Tbsp. Cornstarch
  • 1/3 c. Apple Cider vinegar
  • ¼ c. firmly packed brown sugar
  • 1/8 tsp. Black pepper
  • Vegetable cooking spray
  • 1 bag frozen fajita vegetables
  • 1 lb. Boneless skinless chicken breasts, cut in ½” strips
  • 1 ½ c. uncooked rice, cooked according to package directions

Drain pineapple; reserve juice. Combine juice w/ cornstarch, vinegar, sugar, & pepper; set aside. Spray lg. Skillet w/ cooking spray. Saute bell peppers & onions until tender-crisp; remove from pan. Spray skillet again; saute chicken 2 to 3 minutes or until chicken changes color. Stir in reserved juice mixture; cook 2 or 3 minutes or until chicken is cooked & sauce is thickened. Add vegetables & pineapple; heat stirring occasionally. Serve over rice.

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