Pineapple Orange Chicken

By zircon50

Ingredients

• 1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved
• 2 cups MINUTE® Brown Rice, uncooked
• 1 lb. chicken breasts, cut into 1/2-inch pieces
• 2 tbsp. all-purpose flour
• 1 tbsp. vegetable oil
• 1 cup red bell pepper, chopped
• 1 cup sugar snap peas
• 2/3 cup KIKKOMAN® Sweet and Sour Sauce
• 1/4 cup KIKKOMAN Reduced Sodium Soy Sauce
• 1 orange(s), zested and juiced
• 1/2 tsp. red chilies, crushed, optional
• 1/4 cup cashews, toasted and chopped
• sliced green onions (optional)

Preparation

Step 1

Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.

Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3-minutes.

Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions, if desired.