Sweet-Sour Chicken Nuggets
TOTAL TIME: Prep/Total Time: 30 min.
YIELD: 4 servings.
"Everyone loves this meal, particularly our grandchildren," says Arlene Best of East Ridge, Tennessee. Frozen breaded chicken and canned pineapple make this dish a snap to prepare, and its sweet tangy taste keeps them asking for more.
Ingredients
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1 medium green pepper, cut into chunks
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1 large onion, cut into wedges
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1 to 2 tablespoons canola oil
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1 can (14-1/2 ounces) chicken broth
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1/2 cup pancake syrup
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1/4 cup cider vinegar
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1 tablespoon soy sauce
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1 can (8 ounces) pineapple chunks
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2 to 3 tablespoons cornstarch
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20 pieces breaded chicken nuggets, thawed
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Hot cooked rice
Directions
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1.
In a large skillet, saute green pepper and onion in oil until crisp-tender; remove and keep warm. Add the broth, syrup, vinegar and soy sauce to the skillet; bring to a boil.
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2.
Drain pineapple, reserving juice; set pineapple aside. Combine cornstarch and juice until smooth; gradually add to broth mixture. Bring to a boil; cook and stir for 2 minutes or until thickened.
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3.
Add chicken nuggets; cook for 2 minutes. Stir in the pineapple and sauteed vegetables; heat through. Serve over rice.
Nutrition Facts
1-1/2 each: 473 calories, 20g fat (5g saturated fat), 55mg cholesterol, 1170mg sodium, 59g carbohydrate (27g sugars, 2g fiber), 17g protein.
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