Sweet and Sour Chicken over Steamed Rice
Ingredients
– 2 (25.5oz) Pkgs Frozen Chicken Nuggets
– Vegetable Oil (As Needed)
– Rice (Cooked)
– 1 (20oz) Can Pineapple Chunks (Drained – Juice Reserved)
– 1 Green Bell Pepper (Chopped)
– 1/2 Cup White Vinegar
– 6 Tablespoons Sugar
– 1/4 Cup Cornstarch
– 1/4 Cup Soy Sauce
– 1 teaspoon Chicken Bouillon Granules
Directions
1- Heat the oil in a deep fryer to 350 degrees. In batches, add the chicken nuggets and fry until hot and golden brown, about 4-5 minutes. Drain on paper towels. Set aside.
2- Add enough water to the reserved juice to equal 3 cups of liquid. Pour the mixture into a saucepan. Add the bell pepper. Bring to a boil. Reduce the heat, cover and simmer for 2-3 minutes, until the bell pepper is crisp-tender.
3- Meanwhile, in a bowl, combine the vinegar, sugar, cornstarch, soy sauce and bouillon granules, mixing until smooth. Pour the mixture into the saucepan, stirring to combine. Cook, stirring, until bubbly and the mixture has thickened, about 4-5 minutes. Cook, stirring, for another 2 minutes. Stir in the chicken nuggets and pineapple chunks, mixing well. Cook, stirring, until hot and coated well, about 4-5 minutes. Serve over the rice
