Dinner tonight is solved. Why not try your hand at your favorite take-out food and whip up this Sweet and Sour Chicken over a steaming bed of Success® White Rice in less than 30 minutes.
Prepare rice according to package directions.
Heat oil in large skillet over medium heat. Season chicken with salt and ground black pepper, to taste. Brown chicken until cooked through, about 10 minutes. Add bell peppers and cook 3 minutes. Stir in pineapple and sweet and sour sauce. Heat through.
Serve over hot cooked rice. Garnish with toasted sliced almonds, if desired.
For a whole grain alternative, use Success® Brown Rice.
What would any sweet and sour dish be without a good portion of fruit and vegetables. That’s where the pineapple and chopped bell peppers come into play. Feel free to use fresh or canned pineapple and fresh thinly chopped bell pepper. You can even expand your daily dose and add in more vegetables like broccoli, carrots, mushrooms or water chestnuts and less chicken if you’re trying to move toward veggie-forward eating.
Using Success® Rice Boil-in-Bags, making rice is hassle free and you don’t have to worry about getting the right measurements, so you can get back to trying to tackle your to do list. You’ve got dinner in the bag.
To cook your sweet and sour chicken, make sure to start by sautéing your chicken in the pan with salt and pepper so that it releases its juices and creates a base of flavor. It is important that your chicken strips are cooked through before adding the sauce ingredients.
The bell pepper strips will take a few minutes to cook through, so if you like you peppers soft add them in before the chicken is fully cooked so they get more time on the heat. If you like them crunchy, add them in after the chicken is fully cooked through. Add the pineapple and sauce to heat through so the flavors have time to fuse. This light version skips out on adding flour to the chicken to make your dish flavorful without having any extra breading.