Leftover chicken is the perfect starting point for this crunchy middle eastern chicken salad, also featuring carrots and almonds in a tangy, yogurt dressing.
Recipe Summary Sweet And Sour Chicken Ii
A one pan dish of chicken, bell pepper, water chestnuts, and pineapple with a soy sauce, vinegar, and brown sugar sauce. Serve this tasty, Asian-inspired dish over hot rice!Ingredients | Quick And Easy Leftover Chicken Recipes
1 (20 ounce) can pineapple chunks, juice reserved
¼ cup soy sauce
½ cup vinegar
¾ cup brown sugar
¼ cup all-purpose flour
1 ½ green bell peppers, diced
1 cup chopped celery
1 (8 ounce) can water chestnuts, drained and sliced
1 ½ pounds cooked chicken meat, cut into strips
Directions
In a large saucepan over medium-low heat, blend reserved pineapple juice, soy sauce, vinegar, and brown sugar. Mix in flour, and stir until thickened.
Stir bell peppers, celery, and water chestnuts into the saucepan. Mix in chicken. Cook and stir until heated through. Stir in the pineapple chunks before serving.
Info | Quick And Easy Leftover Chicken Recipes
prep:
10 mins
cook:
20 mins
total:
30 mins
Servings:
6
Yield:
6 servings
