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Sweet-and-Sour Popcorn Chicken

Sweet-and-Sour Popcorn Chicken
Pre-cooked, frozen popcorn chicken simmered in a thick, homemade sweet-and-sour sauce is the secret to this fast and fabulous entree. And what a great way to dress up frozen chicken nuggets! “This is one menu you’ll find yourself returning to again and again,” suggests Amy Corlew-Sherlock from Lapeer, Michigan.
4 ServingsPrep/Total Time: 25 min.

Ingredients

  • 1 medium green pepper, cut into 1-inch pieces
  • 1 small onion, thinly sliced
  • 1 tablespoon canola oil
  • 1 can (20 ounces) unsweetened pineapple chunks
  • 3 tablespoons white vinegar
  • 2 tablespoons soy sauce
  • 2 tablespoons ketchup
  • 1/3 cup packed brown sugar
  • 2 tablespoons cornstarch
  • 1 package (12 ounces) frozen popcorn chicken

Directions

  • In a large skillet or wok, stir-fry green pepper and onion in oil for
  • 3-4 minutes or until crisp-tender. Drain pineapple, reserving the
  • juice in a 2-cup measuring cup; set pineapple aside. Add enough
  • water to the juice to measure 1-1/3 cups; stir in the vinegar, soy
  • sauce and ketchup.
  • In a large bowl, combine brown sugar and cornstarch. Stir in
  • pineapple juice mixture until smooth. Gradually add to the skillet.
  • Bring to a boil; cook and stir for 2 minutes or until thickened. Add
  • pineapple. Reduce heat; simmer, uncovered, for 4-5 minutes or until
  • heated through.
  • Meanwhile, microwave chicken according to package directions. Stir
  • into pineapple mixture. Serve immediately. Yield: 4 servings.
© Taste of Home 2013

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Sweet-and-Sour Popcorn Chicken (continued)

Nutrition Facts: 1 serving (1 cup) equals 429 calories, 15 g fat (3 g saturated fat), 26 mg cholesterol, 1,150 mg sodium, 64 g carbohydrate, 3 g fiber, 11 g protein.
Wine: Medium-Bodied White Wine: Enjoy this recipe with a medium-bodied white wine such as Riesling or Gewürtztraminer
© Taste of Home 2013