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Recipes

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Sweet and Sour Chicken with Rice


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4
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30 minutes
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$2.82

Ingredients

  • 1 10-ounce package frozen batter-dipped chicken nuggets
  • 1 ½ cups quick cooking rice
  • 1 8-ounce canned pineapple chunks
  • 1 large green sweet pepper, cut into 1-inch pieces
  • ¼ cup vinegar
  • 3 tablespoons sugar
  • 2 tablespoons cornstarch
  • 2 tablespoons soy sauce
  • ½ teaspoon instant chicken bouillion granules
  • 1 8-ounce can sliced water chestnuts, drained

Directions

  1. Bake chicken nuggets according to package directions
  2. Prepare quick cooking rice according to package directions
  3. Drain pineapple, reserving juice. Add enough water to reserved juice to make 1 ½ cups liquid.
  4. Pour pineapple juice mixture into a medium saucepan. Add sweet pepper. Bring to boiling reduce heat.
  5. Cover and simmer for 1 to 2 minutes or until pepper is crisp-tender.
  6. Stir together vinegar, sugar, cornstarch, soy sauce, and bouillion granules.
  7. Stir into mixture in saucepan. Cook and stir over medium heat until thickened and bubbly, then cook and stir for 2 minutes more
  8. Gently stir in chicken, pineapple chunks, and water chestnuts. heat through.
  9. Serve chicken mixture over hot cooked rice.
Recipe provided by www.momswhothink.com
HealthStart Foundation is a 501(c)(3), nonprofit, tax exempt organization - EIN: 27-1888642

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  • Who We Are
    • About Us
    • Our Team
  • Programs
    • Program Overview >
      • Our Impact
    • Snack Science Video Series
    • Research
    • Testimonials
  • Get Involved
  • Events
    • Austin Marathon Gives
    • HealthStart Harvest
  • News & Resources
    • Recipes
    • Announcements
    • Blog
  • Contact Us
    • Newsletter Sign Up
  • Donate Now