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San Antonion Sweet and Sour Chicken




Source of Recipe


Campbell's


List of Ingredients




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 Pace® Picante Sauce
4 cups hot cooked rice


Recipe



DRAIN pineapple, reserving juice.
MIX cornstarch, pineapple juice and soy.
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.





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