2c. Minute brown rice, uncooked
1 lb. boneless, skinless chicken breasts, cut into 1/2-inch pieces
2T. flour
1T. cooking oil
1c. red bell pepper, chopped (optional)
1c. sugar snap peas
1/4c. reduced sodium soy sauce
2/3c. preservative free sweet and sour sauce
1 lg. orange, zested and juiced OR 1/2c. fresh orange juice
1/2t. crushed red chilies (optional)
1/4c. toasted chopped cashews (optional)
sliced green onions (optional)
Measure reserved pineapple juice and add enough water to make 1&3/4c. liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour. Heat oil in a large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5-7 min. Add pineapple, bell pepper, and snap peas. Cook until slightly softened, about 3 min. Add sweet and sour sauce, soy sauce, orange juice, and red chilies, if desired, to pan. Stir and cook an additional 3 min. or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onion, if desired. Makes 4 servings.
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