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Pierogi Mini Taco Boats™

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Ingredients

  • 2 tablespoons vegetable oil
  • 1 1/2 lb boneless skinless chicken breasts, cut into 1-inch pieces
  • 1 small red bell pepper, coarsely chopped
  • 1 bottle (10 oz) sweet-and-sour sauce (3/4 cup)
  • 1 can (8 oz) pineapple tidbits in juice, drained
  • 1 package Old El Paso™ Taco Boats™ soft flour tortillas
  • 1/2 cup chopped green onions
  • 2 tablespoons sesame seed
  • 1/2 cup chow mein noodles

Instructions

  1. In 12-inch skillet, heat oil over medium-high heat. Add chicken; cook 5 to 6 minutes, stirring occasionally, until no longer pink in center.
  2. Add bell pepper; cook 2 minutes. Add sweet-and-sour sauce; reduce heat to medium-low, and cook 3 to 4 minutes, stirring occasionally, until bell pepper is tender. Stir in pineapple; cook 1 to 2 minutes or until hot.
  3. Heat boats as directed on package. Divide chicken mixture among boats; top with green onions, sesame seed and chow mein noodles.

Find it online: https://legenrecipes.com/recipe/sweet-sour-chicken-taco-boats/