Sweet and Sour Chicken

Ingredients

• 1 box cooking fat sweet sour
• 2 cups water for rice
• 1 lb chicken breast boneless skinless
• 3 tablespoons vegetable oil 
• 1 small onion cut into thin wedges
• 0.5 large bell pepper green cut into 3/4-inch pieces
• 0.5 large bell pepper red cut into 3/4-inch pieces
• 1.3 cups water hot for sauce
• 20 oz pineapple chunks drained canned

Equipment

• bowl
• frying pan
• sauce pan

Directions

1. Pour rice (from Chicken Helper box) into 2-quart saucepan.
2. Add 2 cups water.
3. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
4. Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary.
5. Place chicken in medium bowl.
6. Add seasoned coating (from Chicken Helper box); toss to coat.
7. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat.
8. Add onion and bell peppers; cook 3 minutes, stirring frequently.
9. Remove from skillet. In same skillet, heat remaining 2 tablespoons oil. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
10. Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Return vegetables to skillet.
11. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Stir in pineapple; heat until hot.
12. Serve over rice.