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    Sweet and Sour Rice Bowl

    Source of Recipe

    12 TysonŽ IFF Boneless, Skinless Chicken Tenderloins
    2 tablespoons vegetable oil
    1 bag fresh stir-fry vegetables, 1 lb.
    1 can pineapple chunks, drained
    2 tablespoons reserved pineapple juice
    1 cup sweet and sour sauce
    4 cups hot cooked rice
    1/2 cup sliced green onions

    1. Wash hands. Remove protective ice glaze from frozen chicken by holding under cool running water 1 to 2 minutes. Dry chicken well with paper towels and cut into 1-inch pieces. Wash hands.

    2. Heat oil in large skillet or wok to medium-high. Add chicken and cook 8 to 10 minutes or until light brown. Add vegetables, pineapple and reserved pineapple juice. Cover and cook 5 to 8 minutes or until vegetables are crisp-tender and chicken is done (internal temp 170°F). Stir in sweet and sour sauce.

    3. Stir green onions into cooked rice.

    Serving Suggestion: Serve chicken and vegetable mixture over rice. Refrigerate leftovers.




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