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SWEET AND SOUR CHICKEN SKILLET

Active Time : 35 Minutes
Total Time : 35 Minutes
Serves : 6
INGREDIENTS
  • 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
DIRECTIONS

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.

Stir in chicken, pineapple, sweet and sour sauce, soy sauce and crushed red pepper. Simmer 5 minutes or until hot.

Sprinkle with rice noodles.