1 pound chicken breast, cut in 1-inch cubes
2 Tbsp vegetable oil
1 green pepper
8 oz can pineapple, drained
1 cup gluten-free sweet and sour sauce
- Cook chicken in a large skillet or wok with hot vegetable oil. Set chicken aside.
- Cut carrots, onions, and green peppers into 2-inch long strips or sticks; set aside.
- Prepare sweet and sour sauce. Set aside.
- Cook carrots with a little water in covered skillet for 5 minutes. Add onions. Cook uncovered 2 minutes. Add green peppers and sweet and sour sauce. Cook uncovered 1 minute. Add cooked chicken and drained pineapple. Heat to cook through.
Serve chicken and vegetables with 4 cups cooked rice. Serves 4.