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Source: Campbell's Recipes
Tagged With: 4 servings (about 2 cups each)
Picante Sweet & Sour Chicken
Picante sauce, pineapple and soy sauce combine to add a unique and delicious burst of flavor to this quick-cooking stir-fry.
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Serves: 4 servings (about 2 cups each)
Prep Time: 25 minutes
Cook Time: 25 minutes
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1 can (about 20 ounces) pineapple chunks
2 tablespoons cornstarch
2 tablespoons soy sauce
2 tablespoons vegetable oil
1 1/4 pounds skinless, boneless chicken breast, cut into strips
2 medium green or red pepper, cut into 1-inch pieces (about 2 cups)
1 1/2 cups Pace® Picante Sauce
1 cup regular long-grain white rice, cooked according to package directions (about 3 cups)




Drain the pineapple, reserving the juice.
Stir the cornstarch, pineapple juice and soy sauce in a small bowl with a fork until the mixture is smooth.
Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until it's well browned, stirring often. Remove the chicken from the skillet.
Add the remaining oil to the skillet. Add the peppers and cook until they're tender-crisp. Stir the picante sauce, pineapple and cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Serve over the rice.





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