Sweet and Sour Chicken with Vegetables

I make this all the time, I found it quite a few years ago in one of those little paperback recipe books at the grocery store register and have adjusted it over the years. The Chinese Five Spice was my own personal addition and I think it makes it so tasty.

3 cups rice, cooked

2 boneless, skinless chicken breast halves, cut into bite-sized pieces

1 tablespoon sesame seed oill

1 cup onions, coarsely chopped

1 cup carrots, thinly sliced

1 cup celery, sliced

1 large green pepper, cut into short thin strips

1 (8 ounce) can pineapple tidbits in unsweetened juice, drained

1 (9 ounce) jar sweet and sour sauce

1 teaspoon Chinese Five Spice Powder

 

 

 

Heat oil in large skillet. Add chicken and cook until no longer pink. Add vegetables and cook until tender, about 10 minutes. Pour over sweet and sour sauce and add pineapple. Sprinkle with Chinese 5 spice and mix. Heat through and serve over rice.

Becky's Cookbook