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Recipe

Sweet and Sour Chicken Rice Bowl

Skip the calorie-laden Chinese takeout and try this healthy, wholesome, easy entrée that’s bursting with fresh vegetables and unforgettable flavor.
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  • Serving 4
  • Total Time 25 min
    Preparation 5 min
    Marination 0 min
    Cook 20 min
  • Nutrition Facts
    Calories 490
    Total Fat 8 g
    Protein 25 g
    Carbohydrate 78 g
    Cholesterol 45 mg
    Sodium 560 mg
  • Information for this recipe is approximate and derived by calculations based upon supplier information and available reference data. These values may change based on your final product, substitution and or addition of ingredients, or use of a particular cooking technique.
  • Calorie Smart Sodium Sensible Fat Friendly
Sweet and Sour Chicken Rice Bowl

Ingredients

  • 12 Chicken Tenderloins
  • 2 tablespoons vegetable oil
  • 1 bag fresh stir-fry vegetables, 1 lb.
  • 1 can pineapple chunks, drained
  • 2 tablespoons reserved pineapple juice
  • 1 cup sweet and sour sauce
  • 4 cups white rice, cooked; hot
  • 1/2 cup green onion, sliced


Cooking Instructions

  1. Remove protective ice glaze from frozen chicken by holding under cool running water 1 to 2 minutes. Dry chicken well with paper towels and cut into 1-inch pieces.
  2. Heat oil in large skillet or wok to medium-high. Add chicken and cook 8 to 10 minutes or until light brown. Add vegetables, pineapple and reserved pineapple juice. Cover and cook 5 to 8 minutes or until vegetables are crisp-tender and chicken is done (internal temp 170°F). Stir in sweet and sour sauce.
  3. Stir green onions into cooked rice.
  4. Serve chicken and vegetable mixture over rice.

Hand WashingRemember to wash hands and surfaces before preparing food

Substitution Tip:

Try using Tyson® Individually Frozen Chicken Tenderloins.  Increase cooking time by about one-third.