Red River Sweet & Sour Chicken
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1 can (10 ounces) chunk pineapple
1 medium size carrot, shredded
1 small bell pepper, cored and diced
1-1/2 cups Pace Picante Sauce (mild)
3 teaspoons soy sauce
3 chicken breasts (boneless and skinless) cut in bite-size pieces
2 ounces pear nectar
Drain the pineapple. Mix pineapple with shredded carrot, diced bell pepper and pear nectar. Set aside and brown pieces of chicken in a large frying pan using low heat.
As chicken approaches becoming adequately browned, stir in pineapple mixture. Stir to allow for even distribution of chicken with vegetables and fruit.
Add soy sauce to picante. When chicken and vegetable/fruit mixture have been stirred together, add picante and soy sauce. Allow entire combination to warm without vegetables and fruit becoming overcooked or soft.
Serve with white or wild rice. Serves 3-4 people.
David Jon Grimes