12 oz frozen popcorn chicken
16 oz pkg frozen bell pepper stir-fry vegetables
2 (8 oz) cans pineapple chunks in juice, drained, 1/4 cup juice reserved
2/3 cup La Choy Sweet and Sour Sauce
2 tbs soy sauce (I used La Choy)
Prepare chicken according to package directions. Meanwhile, heat large nonstick skillet over medium-high heat. Add frozen vegetables and reserved 1/4 cup pineapple juice to skillet.
Bring mixture to a simmer. Reduce heat, cover and cook 2 minutes or until vegetables are crisp-tender.
Add pineapple, sweet and sour sauce and soy sauce to skillet; stir to combine. Heat 2 to 3 minutes or until sauce is thickened slightly. Add hot chicken to mixture; stir gently.
Serve over rice.
- To save money, next time I'm going to just cut up chicken breasts into cubes to use. I think it would taste just as great that way and it will be way, way cheaper (and healthier without the breading!).
- We're really a "vegetables on the side" sort of family so next time instead of making stir fry and mixing everything in, I'm just going to make veggies on the side and just mix the chicken and sauce by themselves.
- Although we liked the pineapple flavoring, we love the sweet and sour sauce so much by itself that we could live without the pineapple juice but I will keep the chunks because they were super yummy.