Now I'm one gal that loves to go out for Chinese food and sweet and sour chicken really is after my own belly! I found this recipe while reading a cooking magazine and it looked pretty appetizing, plus it came with two coupons you could use toward the meal! Score one for this penny pincher! :)
This is a quick meal that takes about 25 minutes in prep and cook time. Great for mom's on the go with kids everywhere and crying for food, hehe. Or just for the lady that wants something quick so she's not slaving away in front of a hot stove all day!
I do have to add though that when you're looking for a pre-made sweet and sour sauce at the store please avoid Kikkoman's Sweet and Sour sauce! I had the displeasure of buying the overpriced stuff and being very upset with the results. It cost around $5.00 + tax and I used pretty much the whole bottle for this dish. I highly recommend reading other reviews on sweet and sour sauce's to help pick the best one, or if you're feeling creative how about making your own!
With more in depth browsing of websites I found Kraft's version of the stuff got 6 reviews and 3.5/5 stars! Read a review on the sauce here. It also seems nicer on the wallet at around $2 a bottle) I think next time I make this yummy dish Kraft will be my next choice!
Anyway, enough of my babbling, onto the recipe!
1 can (20 oz.) pineapple chunks
1 medium green or red bell pepper, cut into chunks
1 medium onion, cut into chunks
1/2 cup sliced mushrooms (you can save time by switching out fresh with a small can of mushroom pieces)
2 tablespoons vegetable oil
1 pound boneless, skinless chicken, cut into 1-inch pieces
1 cup prepared sweet and sour sauce
2 tablespoons less sodium soy sauce
4 cups cooked rice, any color you desire
Drain pineapple; reserve 2 tablespoons juice
Over medium heat in a large skillet cook pepper, onion and mushrooms (if using canned mushrooms wait until the re-adding of the vegetables as not to over cook them) in hot oil, until tender-crisp.
Remove vegetables from skillet; set aside.
Cook chicken in same skillet, until chicken is browned. Add vegetables back to skillet with sweet and sour sauce, soy sauce, pineapple chunks and reserved juice. Heat through. Serve over hot cooked rice.
Serves 6. Approximately 500 calories per serving. YUM!