Sweet and Sour Chicken

 Fast, simple, and good!

8 oz can pineapple chunks in juice
½ c. bottled sweet and sour sauce
12 oz. chicken breasts, cut into 1-inch pieces
1 tbsp. soy sauce
4 tsp. olive oil
1 red pepper, cut into bite-sized strips
1 carrot, sliced
1 c. fresh pea pods
Hot cooked rice

Drain pineapple, reserving 2 tbsp. of the juice; set pineapple chunks aside.  In a small bowl, stir together the reserved pineapple juice and the sweet and sour sauce; set aside.  In a medium bowl, toss the chicken with the soy sauce; set aside.

In a large skillet, heat 3 tsp. of the oil over medium-high heat.  Add pepper and carrots; cook for 3 minutes.  Add the peas, and cook about 1 minute more or until vegetables are tender.  Remove from skillet and set aside.

Add remaining oil to the skillet and add chicken; cook and stir until chicken is no longer pink.  Add the sweet and sour sauce mixture, vegetable mixture, and pineapple chunks; heat through.  Serve over hot rice.


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