Pineapple Sweet & Sour Chicken with Jasmine Rice

Food Category: PG, High-5
Difficulty: Easy

Pssst. Here's what is keeping this meal from being Bum Lovin': I pan fried (not even spritzed with evoo & baked!) lumpias, wrapped them in foil & kept them in a warm oven until ready to serve. They were so good!

Start the cooking prep by marinating 3 chicken breasts for at least one hour.

Chicken Marinade

Thinly slice 3 chicken breasts & 1/2 of an onion. To the chicken & onion add:

• 2-3 T of sweet chili sauce (It's in the picture below on the far right - purchased at the commissary.)
• 2 T of pineapple juice (from an 8 oz can of pineapple chunks)
• 2 T of soy sauce
• 2 t sesame oil
• 1 clove crushed garlic
• few shakes of run-of-the-mill chicken seasoning

Stir Fry Veggies

• Cut 2-3 large carrots into thin strips, not quite Julienne
• Stir fry in a bit of evoo for 3-4 minutes
• Add 2 cups broccoli florets & continue to cook until almost tender crisp
• Add 2 cups of cole slaw mix & stir fry for 2-3 more minutes
• Season with salt, pepper, sesame oil & soy sauce
• Remove from pan and set aside

(If using frozen broccoli, cook in the microwave & toss with the other veggies at the end of the cooking process.)

Stir Fry Chicken

• Add a bit more evoo to the pan over high heat
• Toss in the marinated chicken and stir fry until cooked through
• Remove chicken from the pan, leaving the juices
• Set chicken aside

Sweet & Sour Sauce

Mix together with a wire whisk:

• 1/4 c Splenda Brown Sugar Blend
• 1/2 c vinegar
• 1/2 c pineapple juice (the rest of the juice of the 8 oz can)
• 2 T soy sauce
• 1/2 c water w/1 teaspoon chicken granules (or 1/2 c chicken broth)
• 2 heaping T of cornstarch
• 1-2 t sesame oil
• 1-2 T sweet chili sauce

Bring pan juices to a boil & add the sweet & sour mixture. Cook over medium high heat until the sauce begins to thicken. Add the pineapple chunks & remove from heat.

Serve with Jasmine Rice, cooked in a rice cooker & lumpias, either pan fried or spritzed & baked!

Leftover potential: Straight up leftovers for lunch. To reheat the eggrolls, wrap in foil and bake in the toaster oven until heated through. Remove foil & bake for a few more minutes to crisp them up.