Using baked chicken nuggets is a quick hack for getting crispy chicken in this simple sweet and sour stir-fry!
What you will need
20 oz Chicken Nuggets
1 Green Bell Pepper
1 Red, Orange, or Yellow Bell Pepper
10 oz can Pineapple Chunks
12 oz Sweet and Sour Sauce
Sesame Seeds, optional(Nutritional facts 144 calories, 7.7 g fat, 13.45 g carbohydrates, 6.02 g protein, 16 mg cholesterol, 684 mg sodium)
How to cook
Gather and portion ingredients.
Cook the chicken nuggets according to package instructions.
Cut the bell peppers in half and remove the seeds and stem.
Chop the bell pepper halves into approximately 1 inch squares.
Chop onion into about one inch pieces.
Add a drizzle of olive oil to a skillet over medium-high heat. Saute the onions for about 5 minutes.
Add the bell peppers to the pan and season with a few pinches of salt and pepper. Saute for a few more minutes until the bell peppers begin to soften.
Drain and add the pineapple chunks to the pan. Add the cooked chicken nuggets as well.
Add the sweet and sour sauce to taste and stir in.
If you like, top with sesame seeds and serve over rice!