Serves: 4
Prep Time: 15 minutes
Meal Occasion: Main Dish, Lunch, Dinner
Cuisine Type: Asian, Asian-American, Chinese
Ingredients
| 2 | cups UNCLE BEN’S® Boil-In-Bag Rice |
| 2 | cups chicken breasts, boneless and skinless |
| 1/2 | cup water chestnuts drained and sliced |
| 1 | clove garlic minced |
| 2 | Tbsp. soy sauce |
| 2 | tsp. cornstarch |
| 1 | can pineapple chunks in juice |
| 1 | Tbsp. sherry |
| 1/3 | cup water |
| 2 | Tbsp. vegetable oil |
| salt and pepper to taste |
Instructions
1. Cook rice according to package instructions. Keep hot.
2. Meanwhile, in 10-inch skillet over medium-high heat, in hot oil, cook chicken with garlic until chicken is lightly browned, stirring occasionally.
3. Add soy sauce and sherry. Cook and stir 2 or 3 minutes more.
4. Add pineapple with juice and water chestnuts. Cover; cook 5 minutes.
5. In cup, combine cornstarch and water; add to skillet.
6. Cook until mixture boils and thickens, stirring constantly. Season with salt and pepper to taste.
7. Serve over hot, cooked rice.
