Sweet and Sour Chicken

This recipe is from Better Homes and Gardens 30-Minute Meals.

Ingredients

1 8-oz can pineapple chunks (juice pack)
1/2 cup bottled sweet and sour sauce
12 ounces skinless, boneless chicken breast halves, cut into 1 inch pieces
1 tablespoon soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into but size strips
1 medium carrot, sliced
1 cup fresh pea pods, stems removed
2 cups hot cooked rice
1 can water chestnuts (my addition)

Directions

Drain pineapple, reserving 2 tablespoons of the juice; set pineapple aside. In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside. In a medium bowl, toss chicken with soy sauce; set aside.
In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add sweet pepper and carrot; cook for for 3 minutes. Add pea pods and water chestnuts; cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
Add the remaining 1 teaspoon of oil to skillet. Using a slotted spoon, add chicken to skillet. Cook and stir for 3-4 minutes or until chicken is no longer pink. Add sweet and sour mixture, vegetable mixture and pineapple chunks, heat through. Serve chicken mixture with hot rice.

We have made this recipe several times. It is super easy to make and tastes excellent.

I give this recipe a 4 out of 5. My husband gives it a 3 1/2.