Pineapple Orange Chicken
By joeyanne
Rate this recipe
4/5
(1 Votes)
Ingredients
- 20 oz. can pineapple chuncks, drained, juice reserved
- 2 cups brown minute rice, cooked
- 1 # chicken breasts, cut into 1/2" pieces
- 2 tbs. flour
- 1 tbs. vegetable oil
- 1 cup chopped red bell pepper
- 1 cup sugar snap peas
- 2/3 cup Kikkoman preservative free Sweet and Sour Sauce
- 1/4 cup Kikkoman reduced sodium soy sauce
- 1 lg. orange zested and juiced or 1/2 cup fresh orange juice
- 1/2 tsp. crushed red chili (optional)
- 1/4 cup toasted chopped cashews
- sliced green onions, optional
Details
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 a large wok over medium heat and cook chicken until edges are golden brown, about 5-7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly soften about 3 minutes. Add sweet and sour sauce, soy sauce, orange juice and red chili if desired 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.
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