Sweet and Sour Chicken


  • 1 box Chicken Helper™ sweet & sour chicken
  • 2 cups water for rice
  • 1 lb boneless skinless chicken breasts
  • 3 tablespoons vegetable oil
  • 1 small onion, cut into thin wedges
  • 1/2 large green bell pepper, cut into 3/4-inch pieces
  • 1/2 large red bell pepper, cut into 3/4-inch pieces
  • 1 1/4 cups hot water for sauce
  • 1 can (20 oz) pineapple chunks, drained


  1. Pour rice (from Chicken Helper box) into 2-quart saucepan. Add 2 cups water. Heat just to boiling. Reduce heat; cover and simmer about 20 minutes, without stirring, until rice is tender and liquid is absorbed.
  2. Meanwhile, cut chicken into 1-inch pieces; pat dry if necessary. Place chicken in medium bowl. Add seasoned coating (from Chicken Helper box); toss to coat.
  3. In 10-inch nonstick skillet, heat 1 tablespoon of the oil over medium-high heat. Add onion and bell peppers; cook 3 minutes, stirring frequently. Remove from skillet. In same skillet, heat remaining 2 tablespoons oil. Carefully add chicken; cook about 6 minutes, stirring occasionally, until deep golden brown on all sides.
  4. Carefully pour 1 1/4 cups hot water into skillet with chicken; stir in sauce mix (from Chicken Helper box). Return vegetables to skillet. Heat to boiling; reduce heat. Simmer uncovered 3 to 5 minutes, stirring occasionally, until sauce thickens and chicken is no longer pink in center. Stir in pineapple; heat until hot. Serve over rice.