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I love a good stir fry with fresh veggies and light on the meat, but this is not that recipe. This has more meat, depending on how much you add, and a lot of pineapple, cos I love pineapple. feeds four to six people.
2 cups cooked rice
1 16oz bag frozen stir fry veggies of your choice
1 1/2 cup to 2 cups chunked cooked chicken
1 20oz can of pineapple chunks drained - reserve juice
1 10oz bottle Sweet and Sour sauce
1 tablespoon Soy Sauce
2-3 tablespoons veg oil
Mix Sweet and Sour and Soy sauce together in a bowl and set aside.
Heat up a skillet or wok on high, add vegetable oil, carefully pour in bag of frozen veg (cos ice crystals can cause splatters) and heat through 3-5 minutes. Add pineapple chunks and heat through. If you have a skillet with lid, carefully pour off any residual water and pineapple juice after a minute so it does not water down the sauce, then cook another minute so you are 'dry frying'.
Add rice and chicken chunks and heat through, another minute.
Add sauce, keep a little of the pineapple juice handy to add if the sauce is really thick. Toss veg, rice, chicken, pineapple until coated in sauce, go another min to heat through, then pour off into large bowl to serve. Really tastes great the next day.
*note almost all US 'Soy' sauce is not really soy sauce and contains wheat, so if you've got gluten intolerance, check your labels. La Choy Sweet and Sour sauce is not labeled 'gluten free' but when checking the ingredients, no gluten ingredients. No bad effects, but I will not that while spouse is gluten intolerant, he is not as sensetive as some to cross contamination.
2 cups cooked rice
1 16oz bag frozen stir fry veggies of your choice
1 1/2 cup to 2 cups chunked cooked chicken
1 20oz can of pineapple chunks drained - reserve juice
1 10oz bottle Sweet and Sour sauce
1 tablespoon Soy Sauce
2-3 tablespoons veg oil
Mix Sweet and Sour and Soy sauce together in a bowl and set aside.
Heat up a skillet or wok on high, add vegetable oil, carefully pour in bag of frozen veg (cos ice crystals can cause splatters) and heat through 3-5 minutes. Add pineapple chunks and heat through. If you have a skillet with lid, carefully pour off any residual water and pineapple juice after a minute so it does not water down the sauce, then cook another minute so you are 'dry frying'.
Add rice and chicken chunks and heat through, another minute.
Add sauce, keep a little of the pineapple juice handy to add if the sauce is really thick. Toss veg, rice, chicken, pineapple until coated in sauce, go another min to heat through, then pour off into large bowl to serve. Really tastes great the next day.
*note almost all US 'Soy' sauce is not really soy sauce and contains wheat, so if you've got gluten intolerance, check your labels. La Choy Sweet and Sour sauce is not labeled 'gluten free' but when checking the ingredients, no gluten ingredients. No bad effects, but I will not that while spouse is gluten intolerant, he is not as sensetive as some to cross contamination.
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