Quarter-Hour Sweet-N-Sour
Yield
4 servingsPrep
10 minCook
15 minReady
30 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
vegetable oil
|
|
| 10 | ounces |
chicken breasts
chunks, breaded, frozen |
|
| 16 | ounces |
mixed vegetables
|
|
| 2 | cups |
rice
cooked |
|
| ½ | cup |
sweet and sour sauce
|
* |
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
vegetable oil
|
|
| 289 | ml/g |
chicken breasts
chunks, breaded, frozen |
|
| 462.4 | ml/g |
mixed vegetables
|
|
| 473 | ml |
rice
cooked |
|
| 118 | ml |
sweet and sour sauce
|
* |
| 2.5 | ml |
salt
|
|
Directions
Cook chicken in hot oil in large skillet over medium-high heat 5 to 7 minutes, turning once.
Remove from pan, drain on paper towels.
Stir in vegetables and cook 2 to 3 minutes.
Stir in rice, chicken, sauce, and salt.
Cook until thoroughly heated, about 2 to 3 minutes.
