San Antonio Sweet & Sour Chicken

  • San Antonio Sweet & Sour Chicken

    1 can (20 oz.) pineapple chunks
    2 tbsp. cornstarch
    2 tbsp. soy sauce
    2 tbsp. vegetable oil
    1 lb. boneless chicken breasts, cut into strips
    2 medium green peppers OR red peppers, cut into 1" pieces
    1 1/2 cups Pace(R) Picante Sauce
    4 cups hot cooked rice

    Drain pineapple, reserving juice. Mix cornstarch,
    pineapple juice and soy. Heat half the oil in skillet.
    Add chicken and cook until browned, stirring often.
    Remove chicken. Add remaining oil. Add peppers
    and cook until tender-crisp. Add picante sauce,
    pineapple and cornstarch mixture. Cook and stir
    until mixture boils and thickens. Return chicken to
    skillet and heat through. Serve over rice. Serves 4.

    Source: Campbell's Meal-Mail 12/04/03