Sweet and Sour Rice

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Serving Size: 
2/3 cup rice and 1 1/4 cup topping
Cost Per Serving: 
  • 2 cups instant brown rice, uncooked
  • 1 package (16 ounces) frozen stir-fry veggies
  • 1 pound boneless, skinless chicken breast
  • 1 teaspoon oil (canola or vegetable)
  • 1/4 cup sweet and sour sauce (make your own or use prepared sauce)*
  • 1 can (8 ounces) pineapple chunks in 100% juice


  • 1/4 cup sugar
  • 1 tablespoon cornstarch
  • 1/4 cup water
  • 1 1/2 tablespoons reduced sodium soy sauce
  • 2 tablespoons vinegar
  • 1 teaspoon ketchup
  1. For the sauce, mix the sugar and cornstarch in a small bowl. Stir in the water, soy sauce, vinegar, and ketchup. Set aside.
  2. Cook rice according to package directions.
  3. Remove stir-fry vegetables from freezer to thaw.
  4. Cut chicken into 3/4" pieces. Wash your hands thoroughly.
  5. Heat oil in skillet over medium heat. When oil is hot, add chicken and cook until done. Remove chicken to a bowl and set aside.
  6.  Add sauce ingredients to the skillet if you are making your own. Cook over medium high heat. Bring to a boil, stirring constantly, or add the prepared sweet and sour sauce.
  7. Stir in the pineapple (undrained), vegetables, and chicken. Reduce heat to medium low. Cook about 5 minutes.
  8. Serve chicken and vegetable mixture on top of the rice.
  • You can substitute 2 cups cooked chicken in this recipe.
  • This recipe freezes well.
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