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.