SWEET AND SOUR CHICKEN RICE RECIPE

INGREDIENTS

• 1 10-ounce package frozen breaded chicken nuggets
• 1½ cups quick cooking rice
• 1 8-ounce canned pineapple chunks
• 1 large green sweet pepper, cut into 1-inch pieces
• ¼ cup vinegar
• 3 tablespoons sugar
• 2 tablespoons cornstarch
• 2 tablespoons soy sauce
• ½ teaspoon instant chicken bouillon granules
• 1 8-ounce can sliced water chestnuts, drained

DIRECTION

• Bake chicken nuggets according to the directions given on the package.
• Prepare quick cooking rice according to the directions given on the package.
• Drain pineapple, reserving juice aside. 
• Add enough water to the left behind juice that it makes 1 ½ cups liquid.
• Pour pineapple juice mixture into a medium sized saucepan. 
• Add sweet pepper to it and cook. Bring it to boil and reduce the heat.
• Cover the saucepan and simmer for 1 to 2 minutes or until pepper is crisp-tender.
• Mix together vinegar, sugar, cornstarch, soy sauce, and bouillon granules.
• Add it to the mixture present in the saucepan. 
• Cook and stir over medium heat until thickened and bubbly, and then again cook and stir for another 2 minutes.
• Gently mix together chicken, pineapple chunks, and water chestnuts.  Heat thoroughly.
• Serve chicken mixture over hot cooked rice. 
• Makes 4 servings.