Pineapple Orange Chicken This recipe for orange chicken is both filling and delicious.
1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved,
2 cups MINUTE® Brown Rice, uncooked,
1 lb. chicken breasts, cut into 1/2-inch pieces,
2 tbsp. all-purpose flour,
1 tbsp. vegetable oil,
1 cup red bell pepper, chopped,
1 cup sugar snap peas,
2/3 cup KIKKOMAN® Sweet and Sour Sauce,
1/4 cup KIKKOMAN Reduced Sodium Soy Sauce,
1 orange(s), zested and juiced,
1/2 tsp. red chilies, crushed, optional,
1/4 cup cashews, toasted and chopped,
sliced green onions, optional,
Step 1: Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid. Prepare rice according to package directions using juice-water mixture. Coat chicken pieces with flour.
Step 2: Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes. Add pineapple, bell pepper and snap peas. Cook until slightly softened, about 3 minutes.
Step 3: Add sweet and sour sauce, soy sauce, orange juice and red chilies to pan. Stir and cook an additional 3 minutes or until sauce begins to boil. Stir in orange zest. Serve over rice topped with cashews and green onions.