Sweet & Sour Chicken

Includes

• Pineapple & Water Chestnut
• Sweet & Sour Sauce
• Long Grain White Rice
• Seasoned Cornstarch

• Complete Your Meal
• Preparation
• Nutrition

We collaborated with Tablespoon.com and Snooth.com on exclusive recipes and wine pairings, specifically chosen to help you complete a great Asian meal at home

Appetizers, Sides, & Desserts

• Lettuce Wraps
• Cashew Green Beans
• Cream Puffs

Wine Pairings

 

YOU WILL NEED

1 1/2 Cups Water for Rice

1 Lb Uncooked Boneless Skinless Chicken Breasts

2 Tablespoons Vegetable Oil

1/2 Cup Water for Sauce

 

READY IN ABOUT 30 MINUTES!

 

RICE

1. Pour Rice from pouch into 2-quart saucepan; add 1 1/2 cups water. Heat just to boiling.  Reduce heat to low; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed. Meanwhile, continue with step 2.

 

CHICKEN

2. Cut chicken into 1-inch pieces; pat dry if necessary. Empty Seasoned Cornstarch into medium bowl.* Add chicken; stir until completely coated. Heat 2 tablespoons oil in 10-inch nonstick** skillet over medium-high heat; rotate skillet until oil covers bottom. 

 

3. Carefully add chicken to hot oil; cook about 7 minutes, stirring occasionally, until deep golden brown on all sides and no longer pink in center. 

 

SAUCE

4. Reduce heat to medium. Stir in Sweet & Sour Sauce and 1/2 cup water. Drain Pineapple & Water  Chestnuts; stir into chicken mixture. Simmer uncovered about 2 minutes or until hot. Serve with rice. Refrigerate leftovers.

 

* You can also use a food-storage plastic bag to coat chicken. 

 

** If using skillet without nonstick finish, increase oil to 1/4 cup. 

 

High Altitude (3500-6500 ft): No change.