Ingredients
The following ingredients have 4 Servings
- 2 tbsp. vegetable oil (divided)
- 1 small onion (chopped)
- 1 large bell pepper (seeded, cut into 3/4 in. chunks)
- 1 lb. boneless skinless chicken (sliced into 2 x 1/2 in sclies)
- 1 can (8 oz La Choy Bamboo Shoots, drained)
- 1 can (20 oz pineapple chunks, drained)
- 1 jar (10 oz La Choy Sweet & Sour Sauce)
- 1 tbsp La Choy Soy Sauce
- 1 tbsp. cornstarch
- 1 tbsp. water
- La Choy Chow Mein Noodles (optional)
Instruction
- Heat 1 tbsp oil in large skillet or wok over high heat. Cook and stir onion and bell pepper about 2 minutes, or until crisp tender. Remove from skillet and set aside.
- Pour remaining 1 tbsp oil into skillet. Cook and stir chicken about 4 minutes or until no longer pink. Add onion and bell pepper back into skillet. Stir in bamboo shoots and pineapple chunks.
- Combine sweet and sour sauce and soy sauce in small bowl; add to skillet. Stir together corn starch and water until smooth; add to skillet.
- Cook until heated through and sauce thickens.
- Serve with chow mein noodles, if desired.
