Makes 6 servings

Ingredients Edit

  • 3 cups hot cooked rice*
  • 2 whole Chicken breasts (about 1-1/2 pounds), skinned, boned and cut into thin strips
  • 2 tablespoons butter or margarine
  • 1 10-ounce package frozen Chinese-style crispy textured vegetables with seasonings
  • 1 13-1/4-ounce can pineapple tidbits (drain; reserve syrup)
  • 1 tablespoon cornstarch
  • 3 tablespoons soy sauce

Directions Edit

  1. While rice is cooking, cook Chicken in butter for 2 minutes in large skillet.
  2. Add vegetables and pineapple syrup. Cover and cook 2 minutes.
  3. Blend seasonings from frozen vegetable package with cornstarch, soy sauce and 1/4 cup water.
  4. Stir into Chicken mixture.
  5. Add pineapple; cook, stirring, until sauce is clear and thickened, about 2 minutes.
  6. Serve over fluffy rice.

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