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For sweet and sour chicken that’s just like take-out, stir-fry chicken, bell peppers and pineapple chunks with Lawry’s® Szechuan Sweet & Sour BBQ Marinade.
1 tablespoon oil
1 1/2 pounds boneless skinless chicken breasts, cut into 1-inch cubes
1 medium green bell pepper, cut into thin strips
1 medium carrot, thinly sliced
1 can (8 ounces) pineapple chunks, undrained
1/2 cup Lawry's® Szechuan Sweet & Sour BBQ Marinade with Sesame Oil
Heat oil in large skillet on high heat. Add chicken; stir fry 5 minutes. Add vegetables; stir fry 2 to 3 minutes or until chicken is cooked through and vegetables are tender-crisp.
Stir pineapple and marinade into skillet; stir fry until mixture is heated through. Serve over cooked rice, if desired.
(Amount per serving)