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Sweet and Sour Chicken Rice Bowls

An image of prepared Sweet & Sour Chicken Rice Bowls made with chicken breasts, rice, pineapple, bell pepper, onion and Campbell's® Tangy Sweet and Sour Cooking Sauce.
  • prep time: 10 min
  • total time: 30 min
  • serves: 5 people
  • calories: 416 1 serving

Takeout favorites like sweet and sour chicken are usually difficult to replicate at home, but not anymore.  A tangy sweet and sour cooking sauce brings the same flavor and consistency in one step, so all you need is the chicken, rice and veggies (and pineapple, if you like).  No special cooking technique is needed, either, since the sauce works on the stovetop, in the oven, slow cooker or multi-cooker.  Just choose the one that works for you and enjoy!

Ingredients

  • 1 cup uncooked long grain white rice
  • 2 tablespoons vegetable oil (amount divided in recipe steps below)
  • 1 1/4 pounds boneless, skinless chicken breast or thighs, cut into 1-inch pieces
  • 1 large onion, cut into 1-inch pieces (about 1 cup)
  • 1 medium red or green bell pepper, cut into 1-inch pieces (about 1 cup)
  • 1 cup fresh pineapple chunks
  • 1 pouch (11 ounces) Campbell's® Tangy Sweet & Sour Cooking Sauce

Instructions

  • Tips

    • To make in the oven, omit the oil.  Arrange the chicken, vegetables and pineapple on a rimmed baking sheet coated with cooking spray.  Pour the sauce over all.  Bake at 425°F. for 18 minutes or until the chicken is done.  Serve with cooked rice.
    • To make in a slow cooker, omit the oil.  Layer the vegetables, pineapple and chicken (leave whole) in 6-quart slow cooker.  Pour in the sauce.  Cover and cook on HIGH for 3 hours (or LOW for 6 hours) or until the chicken is done.  Serve with cooked rice.
    • To make in a multi-cooker, omit the oil and add 1 1/4 cups water.  Layer the chicken, uncooked rice, vegetables and pineapple in a 6-quart multi-cooker.  Pour in the sauce and water.  Do not stir.  Pressure cook on High pressure, setting the timer for 6 minutes.  When done, press Cancel and quick release the pressure.  Let stand for 7 minutes before serving.

  • Step 1

    Cook the rice according to the package directions.  While the rice is cooking, heat 1 tablespoon oil in a 12-inch skillet.  Add the chicken and cook until browned, stirring often.  Remove the chicken from the skillet.

  • Step 2

    Heat the remaining 1 tablespoon oil in the skillet.  Add the onion, pepper and pineapple and cook for 5 minutes or until tender-crisp.

  • Step 3

    Return the chicken to the skillet.  Stir in the sauce and heat to a boil.  Reduce the heat to low.  Cover and cook for 5 minutes or until the chicken is done.  Serve the chicken mixture in bowls with the rice.

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Calories 416
Total Fat 9 g
Sat. Fat 1 g
Trans Fat 0 g
Cholesterol 72 mg
Sodium 483 mg
Total Carb 50 g
Dietary Fiber 2 g
Sugar 14 g
Protein 31 g
Vitamin D 0 %DV
Calcium 4 %DV
Iron 16 %DV
Potassium 10 %DV

This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.

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