Sweet & Sour Chicken with Vegetables
This was really delicious and you'd never know it was a "heart healthy" recipe.
3 cups hot, cooked instant rice (cooked as directed on package, omitting margarine & salt)
1 teaspoon oil
3/4 cup onions, coarsely chopped
3/4 cup carrots, thinly sliced
3/4 cup celery, sliced
1 small green pepper, cut into short thin strips
2 boneless, skinless chicken breast halves, cut into bite-sized pieces
1 (8 ounce) can pineapple tidbits in unsweetened juice, drained
1 (9 ounce) jar sweet and sour sauce (about 1 cup)
While rice is cooking, heat oil in large 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 to 10 minutes or until chicken is not longer pink, stirring occasionally. Serve over rice. Makes 6 servings.
Nutritional Values: 341 calories, 2 grams fat, 70 grams carbohydrates per serving.
From: Pillsbury Fast and Healthy Cookbook
Poultry Meats & Main Dishes Home Page
Becky's Cookbook www.burleehost.com/reknbek