Chicken and Sweet Pepper Stir-Fry

 

1 1/2

cups uncooked instant rice

1 1/2

cups water

1/2

cup purchased sweet-and-sour sauce

1

tablespoon soy sauce

1 1/2

teaspoons grated gingerroot

1/2

teaspoon Chinese five-spice powder, if desired

1

tablespoon oil

1

lb. boneless skinless chicken breast halves, cut into thin bite-sized strips

2

large garlic cloves, minced

1

medium green bell pepper, cut into 1-inch pieces

1

medium red bell pepper, cut into 1-inch pieces

1/2

large red onion, cut into 1/2-inch-thick wedges (1 cup)

1/4

cup water

1

(8-oz.) can pineapple tidbits in unsweetened juice, drained

• 1 Cook rice in 1 1/2 cups water as directed on package.
• 2 Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside.
• 3 Heat oil in wok or 12-inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate.
• 4 Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additional 2 to 3 minutes or until vegetables are crisp-tender. Return chicken to wok; cook and stir until thoroughly heated. Serve over rice.