Sweet and Sour Chicken
A traditional Chinese recipe with a flare! Tender chicken with our own sweet and sour sauce mixed with a medley of peppers. Definitely family friendly and a snap to make! It includes the rice to serve it on. It will be packaged in a plastic bag. - Gluten Free with substitutions.
Thaw in the refrigerator for 2 to 3 days or until completely thawed. Cook rice as directed. Meanwhile, in an extra large skillet or wok, cook the chicken tenders in 1 tablespoon of cooking oil over a medium heat, turning to brown the sides evenly, for 5 to 10 minutes, until your meat thermometer reads 165 degrees. Push the chicken to the edges of the pan. Add the contents of the pineapple package. Cook and stir until thickened and bubbly. Add the contents of the pepper stir-fry mix. Cook and stir until the peppers are tender. Serve over the hot cooked rice. Rice Bring a saucepan of 2 cups of water (4 cups for 2 bags), 1/2 teaspoon salt, and 1 Tablespoon of butter to boil. Add rice, stir and cover tightly simmering over a low heat for 15 minutes. Remove from heat and let stand covered for about 5 minutes more.
Serve with your favorite purchased egg rolls.