Sweet & Sour Chicken is a family favorite here, but since we discovered Texas Pepper Jelly, my husband and kids much prefer Sweet & Sour & Spicy Chicken!
I don’t blame them, either. The addition of Texas Pineapple Habanero pepper jelly makes a world of difference – and it’s a DELICIOUS difference!
1 can pineapple chunks
1 green pepper, cut into chunks
1 red pepper, cut into chunks
1 large onion, but into chunks
1 cup sliced mushrooms
1/1/2 pounds boneless, skinless chicken, cut into chunks (my family prefers very small pieces)
1 tablespoon canola oil or olive oil
2 tablespoons soy sauce (I use low sodium, no MSG soy sauce)
1 cup Texas Pineapple Habanero pepper jelly
1/4 cup sweet & sour sauce
2 cups prepared rice
What to do:
Drain the pineapple. In large skillet or wok, add the oil and chicken; cook until chicken is done. Add vegetables, pineapple, all the sauces, and stir-fry until vegetables are “tender crisp” and pineapple is thoroughly hot.
Serve with the hot rice.
You can also use a package of frozen stir-fry with this recipe, adding the sauces, chicken, and pineapple.
Any kind of rice works with this recipe. (I use brown rice.) (My sister uses Minute rice.)
As with all Texas Pepper Jelly recipes, don’t expect to have any leftovers.