Ingredients
1 1/2
cups uncooked instant rice
1 1/2
cups water
1/2
cup purchased sweet-and-sour sauce
1
tablespoon soy sauce
1 1/2
teaspoons grated gingerroot
1/2
teaspoon Chinese five-spice powder, if desired
1
tablespoon oil
1
lb. boneless skinless chicken breast halves, cut into thin bite-sized strips
2
large garlic cloves, minced
1
medium green bell pepper, cut into 1-inch pieces
1
medium red bell pepper, cut into 1-inch pieces
1/2
large red onion, cut into 1/2-inch-thick wedges (1 cup)
1/4
cup water
1
(8-oz.) can pineapple tidbits in unsweetened juice, drained
Preparation
Cook rice in 1 1/2 cups water as directed on package.
Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.
