Ingredients
1 package (12 ounces) frozen popcorn chicken1 tablespoon canola oil1 medium green pepper, cut into 1-inch pieces1 small onion, thinly sliced1 can (20 ounces) unsweetened pineapple chunks3 tablespoons white vinegar2 tablespoons soy sauce2 tablespoons ketchup1/3 cup packed brown sugar2 tablespoons cornstarchHot cooked rice, optional Optional toppings: green onions and sesame seeds
Preparation
Microwave chicken according to package directions. Meanwhile, in a large skillet, heat oil over medium-high heat. Add green pepper and onion; stir-fry until crisp-tender, 3-4 minutes. Drain pineapple, reserving the juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to measure 1-1/3 cups; stir in vinegar, soy sauce and ketchup.
In a large bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture until smooth. Gradually add to the skillet. Bring to a boil; cook and stir until thickened, about 2 minutes. Stir in chicken and pineapple; heat through. If desired, serve with rice and sprinkle with green onions and sesame seeds.
