3 Cups hot, cooked instant Rice – cook as per package directions, omit margarine and salt
1 Tsp. 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
(we also add infant corn, mushrooms, etc., whatever you like you can add)
2 Boneless, skinless chicken breast halves, cut into bite size pieces (cook until no longer pink inside)
1 Can (8oz) Pineapple tidbits in unsweetened juice, drained
1 Jar (9oz) Sweet & Sour Sauce
While rice is cooking, heat oil in a large skillet over med-high heat until hot. Add onions and carrots and cook 5 minutes, stirring occasionally.
Add celery & bell pepper; cook and stir 3 minutes.
Stir in cooked chicken, pineapple and sweet and sour sauce.
Bring to a boil.
Boil gently for 5 to 10 minutes, stirring occasionally.
Serve over rice.