Ready in less than 45 minutes, this delectable stir-fry features chicken, pineapple, and peppers to make a simple and flavorful dish.
cost per recipe: $10.60
The price is determined by the national average.
can (about 8 ounces) pineapple chunks
tablespoons vegetable oil
pound skinless, boneless chicken breast halves, cut into cubes
stalks celery, diagonally sliced (about 1 1/2 cups)
small red bell pepper or small green bell pepper, cut into 2-inch-long strips (about 1 cup)
can (10 1/2 ounces) Campbell’s® Chicken Gravy
tablespoon soy sauce
tablespoon packed brown sugar
cups hot cooked long grain white rice
Drain the pineapple, reserving 2 tablespoons of the juice.
Heat 1 tablespoon oil in a 10-inch skillet over medium-high heat. Add the chicken and cook until it's browned, stirring often. Remove the chicken from the skillet.
Heat the remaining oil in the skillet. Add the celery and pepper and cook until the vegetables are tender-crisp. Return the chicken to the skillet.
Stir the gravy, soy, sugar, pineapple and reserved juice in the skillet and heat through. Serve with the rice.