Ingredients
3
cups hot cooked instant rice (cooked as directed on package, omitting margarine and salt)
1
teaspoon oil
3/4
cup coarsely chopped onions
3/4
cup thin diagonally sliced carrots
3/4
cup sliced celery
1
small green bell pepper, cut into short thin strips
2
boneless, skinless chicken breast halves, cut into bite-sized pieces
1
(8-oz.) can pineapple tidbits in unsweetened juice, drained
1
(9-oz.) jar (about 1 cup) sweet-and-sour sauce
Preparation
While rice is cooking, heat oil in large nonstick skillet over medium-high heat until hot. Add onions and carrots; cook 5 minutes, stirring occasionally. Add celery and bell pepper; cook and stir 3 minutes.
Stir in chicken, pineapple and sweet and sour sauce. Bring to a boil. Boil gently 5 minutes or until chicken is no longer pink, stirring occasionally. Serve over rice.
