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Sweet and Sour Chicken SkilletUse leftover or rotisserie chicken to make this family favorite Recipe Rating  3 ratings. Rate this recipe Time:
Hands On: 10 minutes
Total Time: 35 minutes Servings: Makes 6 servings (about 1 cup each)
| 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
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| 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.
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 Nutrition Facts Amount per Serving Calories 395 % Daily Value* Total fat 13% 8 g Saturated fat 8% 2 g Cholesterol 13% 40 MG Sodium 34% 827 MG Carbohydrate 20% 59 g Dietary fiber 7% 2 g Sugars 2% 22 g Protein 37% 19 g Vitamin A 19% Vitamin C 99% Calcium 3% Iron 16% * Percent Daily Values are based on a 2,000 calorie diet |
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