Prep Time: 10 minutes
Total Time: 35 minutes
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 ounces) La Choy® Sliced Water Chestnuts, drained
2 cups chicken broth
1 cup long grain rice
2 cups shredded cooked chicken
1 can (8 ounces) pineapple tidbits
1 bottle (10 ounces) La Choy® Sweet & Sour Sauce
1 tablespoon La Choy® Soy Sauce
1 teaspoon crushed red pepper
La Choy® Rice Noodles
Directions:
1. Heat oil in large skillet over high heat. Cook and stir bell peppers and water chestnuts about 2 minutes or until water chestnuts are lightly browned. Add chicken broth and rice. Reduce heat to medium. 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 heated through.
3. Sprinkle with rice noodles.