SAN ANTONIO SWEET & SOUR CHICKEN
Chicken, green pepper and sweet pineapple chunks are cloaked in a soy sauce-spiked PaceÂ® Picante Sauce and served over rice.
1 can (20 oz.) pineapple chunks
2 tbsp. cornstarch
2 tbsp. soy sauce
2 tbsp. vegetable oil
1 lb. boneless chicken breasts, cut into strips
2 medium green peppers OR red peppers, cut into 1" pieces
1 1/2 cups PaceÂ® Picante Sauce
4 cups hot cooked rice
Drain pineapple, reserving juice.
Mix cornstarch, pineapple juice and soy sauce.
Heat half the oil in skillet. Add chicken and cook until browned, stirring often. Remove chicken.
Add remaining oil. Add peppers and cook until tender-crisp. Add picante sauce, pineapple and cornstarch mixture. Cook and stir until mixture boils and thickens. Return chicken to skillet and heat through. Serve over rice. Serves 4.