- In a large skillet heat 1 tablespoon of the oil over medium-high heat. Add bell peppers and onions; cook, stirring, until vegetables are tender. Remove from skillet; set aside.
- Add remaining 1 tablespoon oil to skillet. Add chicken; cook, stirring occasionally, until browned.
- Return vegetables to skillet. Stir in sweet and sour sauce and pineapple. Reduce heat; simmer, covered, 10 minutes or until heated through.
- Meanwhile, cook rice according to package directions. Spoon chicken and vegetables over hot rice, and serve.
View all nutritional information
Calories 504, Calories Fat 79, Total Fat 8g, Saturated Fat 1g, Cholesterol 83mg, Sodium 264mg, Carbohydrate 70g, Protein 34g
|Calories (fat) extra||16|
|Total Fat (extra)||13|
|Saturated Fat (extra)||7|
|Vitamin A (extra)||8|
|Vitamin C (extra)||98|