Pineapple Orange Chicken

By joeyanne

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

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.