Picante sauce, pineapple and soy sauce combine to add a unique and delicious burst of flavor to this quick-cooking stir-fry.
cost per recipe: $8.36
Cook the rice according to the package directions. While the rice is cooking, drain the pineapple, reserving the juice.
Stir the cornstarch, pineapple juice and soy sauce in a small bowl with a fork until the mixture is smooth.
Season the chicken as desired. Heat 1 tablespoon oil in a 12-inch skillet over medium-high heat. Add the chicken and cook until well browned, stirring often. Remove the chicken from the skillet.
Add the remaining oil to the skillet. Add the peppers and cook until tender-crisp. Stir the picante sauce, pineapple and cornstarch mixture in the skillet. Cook and stir until the mixture boils and thickens. Return the chicken to the skillet and cook until the chicken is cooked through. Season to taste. Serve the chicken and sauce over the hot cooked rice.
This is a slight variation of a recipe originally on the Pace website. It was called, San Antonio Sweet and Sour Chicken. It was a contest winner and was featured in one of their publications.. It has always been a go-to dish for me when I have to make something for a crowd. I have multiplied the recipe up to 4x with successful results. You have the freedom to regulate the "heat" by choosing which variety of the Picante Sauce you prefer. It also works as a "stand-alone" dish without the rice, but my preference is to serve with rice.
Picante Sweet & Sour Chicken
I made this for dinner and everybody loved it.
I made this with steak instead of chicken and it was really good.
My wife and I prefer thighs over breasts. Either way this is a very good recipe and easy to put together at the last minute.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.