Festive sweet & sour chicken
5 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | Dole Pineapple Chunks (20oz) |
| ½ | cup | Ketchup |
| 3 | tablespoons | Cider vinegar |
| 2 | tablespoons | Brown sugar |
| 2 | teaspoons | Cornstarch |
| 1½ | tablespoon | Chun King Soy Sauce |
| 1 | tablespoon | Vegetable oil |
| 1 | pounds | Boneless, skinless chicken, chunked |
| 1 | medium | Bell pepper, chunked |
| 1 | small | Yellow onion, cut in wedges |
| 1 | can | Chun King Sliced Water Chestnuts, drained (8 oz) |
| 1 | can | Chun King Cow Mein Noodles, warmed (5 oz) |
Directions
Drain pineapple; reserve juice. Combine juice with ketchup, vinegar, brown sugar, cornstarch and soy sauce; stir to blend. Heat oil in wok or large skillet. Add chicken; stir fry 3 minutes. Remove chicken.
Add bell pepper and onion; stir fry 3 minutes. Add water chestnuts and juice mixture. Cook, stirring, until boils and thickens. Add chicken and pineapple; heat through. Serve over chow mein noodles.