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Pineapple Orange Chicken

Image for Pineapple Orange Chicken
plate

Yield

Makes: 4 servings

prep

Prep Time

15 min.

cook

Cook Time

15 min.

kikkoman products used:

ingredients

1 can (20 oz.) DOLE® Pineapple Chunks, drained, juice reserved  
2 cups MINUTE® Brown Rice, uncooked
1 lb. chicken breast, cut into 1/2-inch pieces
2 tablespoons all-purpose flour
1 tablespoon vegetable oil
1 cup red bell pepper, chopped
1 cup sugar snap peas
2/3 cup KIKKOMAN® Sweet and Sour Sauce
1/4 cup KIKKOMAN® Reduced Sodium Soy Sauce
1 large orange, zested and juiced or 1/2 cup fresh orange juice
1/2 teaspoon crushed red chilies, optional
1/4 cup toasted chopped cashews
Sliced green onions, optional

directions

  • Measure reserved pineapple juice and add enough water to make 1-3/4 cups liquid.  Prepare rice according to package directions using juice-water mixture.  Coat chicken pieces with flour.
  • Heat oil in large skillet or wok over medium-high heat and cook chicken until edges are golden brown, about 5 to 7 minutes.  Add pineapple, bell pepper and snap peas.  Cook until slightly softened, about 3 minutes.
  • Add sweet and sour sauce, soy sauce, orange juice and red chilies, if desired to pan.  Stir and cook an additional 3 minutes or until sauce begins to boil.  Stir in orange zest.  Serve over rice topped with cashews and green onions. 

 

       

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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