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Sunday, February 5, 2017

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PINEAPPLE ORANGE CHICKEN

Ingredients

(Makes: 4 servings)
1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved  
2 cups MINUTE® Brown Rice, uncooked
1 lb. chicken breast, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup KIKKOMAN® Sweet and Sour Sauce
1/4 cup KIKKOMAN® Reduced Sodium Soy Sauce
1 large orange, zested and juiced or 1/2 cup fresh orange juice
1/2 teaspoon crushed red chilies, optional
1/4 cup toasted chopped cashews
Sliced green onions, optional

Instructions

  • Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid.  Prepare rice according to package directions using juice-water mixture.  Coat chicken pieces with flour.
  • Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes.  Add pineapple, bell pepper and snap peas.  Cook until slightly softened, about 3 minutes.
  • Add sweet and sour sauce, soy sauce, orange juice and red chilies, if desired to pan.  Stir and cook an additional 3 minutes or until sauce begins to boil.  Stir in orange zest.  Serve over rice topped with cashews and green onions. 

         
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