Semi-Homemade Sweet and Sour Chicken

Don’t let that extra sweet and sour sauce from the Chinese restaurant go to waste when you order the family size! Yum! I stretched a take-out meal into another meal tonight and it was gooood. I served it with white rice made in my rice cooker. It has a basket to steam veggies, so I made broccoli in that part. Pretty handy to cook two things at once. Give it a try!

Semi-Homemade Sweet and Sour Chicken

6 boneless, skinless chicken breasts, cut into 1″ pieces and prepared how you like (I used this tempura recipe and deep fried the meat. It was good, but not as fluffy as I prefer. I’m going to keep experimenting)
1 red or green bell pepper, cut into large chunks
1 onion, cut into large chunks
1 can of pineapple chunks, drained
1 tablespoon vegetable oil
1 container of family size sweet and sour sauce from your local Chinese restaurant

Prepare your chicken how you like it i.e. breaded and fried, pan fried, baked, etc…
Heat vegetable oil in wok or large skillet over high heat. Add pepper and onion and stir fry for 3 minutes or until starting to get soft and brown on the edges. Add pineapple and stir. Add warm chicken and sweet and sour sauce. Turn heat to low and heat through. Serve over rice and enjoy!



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