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Sweet and Sour Chicken over Coconut-Ginger Rice
Recipes
Sweet and Sour Chicken over Coconut-Ginger Rice
6 servings
30 minutes total

Ingredients

  • 1 (8 oz) can pineapple chunks in juice
  • 1 ½ cups water
  • 1 (7 oz) box coconut ginger rice
  • 1 tablespoon sesame oil
  • 4 cups frozen popcorn chicken
  • 1 (14.4 oz) bag frozen broccoli stir-fry
  • 1 (12 oz) jar sweet and sour sauce
  • 2 tablespoons honey

Steps

    1. Drain pineapple. Place water in medium saucepan, cover, and bring to a boil on high; stir rice and its seasoning packet into water. Reduce heat to low, cover, and simmer 20 minutes.
    2. Preheat wok on high 2 minutes. Place sesame oil in wok and swirl to coat. Add chicken; cook 3 minutes, stirring frequently to prevent burning.
    3. Add pineapple and broccoli stir-fry to wok. Stir, reduce heat to medium-high, and cover. Cook 7 minutes, stirring occasionally. Stir in sweet and sour sauce and honey, reduce heat to low, and cover. Simmer 8 minutes.
    4. Remove rice from heat and let stand 4 minutes. Serve chicken and vegetables over rice.

If fruits and vegetables are part of this recipe, be sure to wash thoroughly.

Amount per ⅙ recipe serving: Calories 410, Total Fat 8g, Sat Fat 1.5g, Trans Fat 0g, Chol 15mg, Sodium 1140mg, Total Carb 72g, Fiber 3g, Total Sugar 33g, (Incl. 25g Added Sugars), Protein 14g, Vitamin D 0%, Calc 2%, Iron 6%, Potassium 8%