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Sweet and Sour Chicken Skillet

Use leftover or rotisserie chicken to make this family favorite

Recipe Rating

3 ratings.

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Time:

Hands On: 10 minutes
Total Time: 35 minutes

Servings:

Makes 6 servings (about 1 cup each)

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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
  1. 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.
  2. Stir in chicken, pineapple, sweet and sour sauce, soy sauce and crushed red pepper. Simmer 5 minutes or until hot.
  3. Sprinkle with rice noodles.


Nutrition Facts
Amount per Serving
Calories
395
% Daily Value*
Total fat
13%
8 g
Saturated fat
8%
2 g
Cholesterol
13%
40 MG
Sodium
33%
788 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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