While visiting my parents for the week of Thanksgiving, we needed a way to use up some grilled chicken. Mom and I were working on getting the guest rooms ready for some out of town visitors, so we needed something that would come together fast! Luckily, we also did our shopping earlier that day and were able to grab a few pantry ingredients for this easy meal.
This meal comes together very quickly, so its perfect for a busy family weeknight meal. You can either fry up some skinless boneless chicken chunks (about 1″ chunks) for a few minutes until browned but not cooked through, use some cooked chicken like we did, or use some canned chicken that has been rinsed.
Because certain family members have a crazy aversion to onions, we didn’t include any in this recipe. If you’d like some onions, just add them and saute with the green bell peppers.
Sweet and Sour Chicken
1 lb chicken, precooked and cut into bite-sized pieces
1 Tbsp canola oil
2 green bell peppers, seeded and chopped
1 tsp minced garlic
1 (20 oz.) can pineapple chunks, UNDRAINED
1 (14.5 oz.) bottle restaurant-style Sweet and Sour Sauce
1 (5 oz.) can bamboo shoots, DRAINED
2 Tbsp less sodium soy sauce
1. Prepare about 1-1/2 cups rice according to package directions. I like to use Jasmine rice. After the initial cooking time, I remove the rice from the heat, fluff, and place a clean kitchen towel between the rice and the lid of the pot. This little trick results in perfect fluffy rice.
2. Heat oil in a large saucepan over medium heat. Add the bell peppers (and onions, if using) and saute for 3 to 4 minutes or until crisp-tender. Add garlic and saute another minute.
3. Add chicken and bamboo shoots. Saute another 1 to 2 minutes.
4. Add pineapple chunks, sweet and sour sauce, and soy sauce. Bring to a boil, reduce heat, and simmer (uncovered) for about 20 minutes.
5. Serve over rice (about 3/4 cup sweet and sour with 1/2 cup rice).