Sweet and Sour Chicken

A favorite of all ages, this can be made easily and without deep frying!

Ingredients:

8 ounce can pineapple chunks (juice pack)
½ cup bottled sweet-and-sour sauce
12 ounces skinless, boneless chicken breasts, cut into 1-inch pieces
1 Tablespoon reduced-sodium soy sauce
4 teaspoons cooking oil
1 medium red sweet pepper, cut into bite-size strips
½ cup thinly sliced carrot
1 cup fresh pea pods, tips and stems removed
2 cups hot cooked rice

Directions:

1. Drain pineapple, reserving 2 Tablespoons of the juice; set pineapple chunks aside.

2. In a small bowl stir together the reserved pineapple juice and sweet-and-sour sauce; set aside.

3. In a medium bowl toss chicken with soy sauce; set aside.

4. In a large nonstick skillet heat 1 tablespoon of the oil over medium-high heat. Add sweet pepper and carrot; cook and stir for 3 minutes.

5. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.

6. Add the remaining 1 teaspoon oil to skillet. Using a slotted spoon, add chicken to skillet.

7. Cook and stir for 3 to 4 minutes or until chicken is tender and no longer pink.

8. Add sweet-and-sour mixture, vegetable mixture, and pineapple chunks; heat through. Serve chicken mixture with hot cooked rice.