CHICKEN AND SWEET PEPPER STIR-FRY   Author:  23075  Category:(Household) Created:(8/7/2004 6:48:00 PM) This post has been Viewed (470 times) RICE: 1 1/2 cups uncooked instant rice 1 1/2 cups water SAUCE: 1/2 cup purchased sweet-and-sour sauce 1 tablespoon soy sauce 1 1/2 teaspoons grated gingerroot 1/2 teaspoon Chinese five-spice powder, if desired STIR-FRY: 1 tablespoon oil 1 pound boneless skinless chicken breast halves, cut into thin bite-sized strips 2 large garlic cloves, minced 1 medium red bell pepper, cut into 1 inch pieces 1/2 large red onion, cut into 1/2 inch thick wedges (1 cup) 1 (8 ounce) can pineapple tidbits in unsweetened juice, drained Cook rice in 1 1/2 cups water as directed on package. Meanwhile, in small bowl, combine all sauce ingredients; mix well. Set aside. Heat oil in wok or 12 inch skillet over medium-high heat until hot. Add chicken strips; cook and stir 3 to 5 minutes or until no longer pink in the center. Add garlic; cook and stir an additional 30 seconds or until tender. Remove chicken mixture from wok; place on plate. Add bell peppers and onion to same wok; cook and stir 1 minute. Add 1/4 cup water; cover and cook 2 minutes or until vegetables are partially cooked. Uncover; stir in pineapple and sauce mixture. Cook uncovered an additonal 2 to 3 minutes or until vegetables are crisp-tender. Return to wok; cook and stir until thoroughly heated. Serve over rice. 4 servings You can join Unsolved Mysteries and post your own mysteries or interesting stories for the world to read and respond to Click here Scroll all the way down to read replies. Many great holiday recipes Show all stories by   Author:  23075 ( Click here ) Spring is coming