*This meal seriously took 30 min. from beginning to end! Such a great "go-to" meal. And is so cheap! This also would be so awesome as a stir-fry with all your fresh garden veggies. Plus it's way healthy, so you don't feel guilty having seconds! :)
-2 chicken breasts, diced (2.06)
-2 tbs. olive oil (.10)
-1/2 c. green bell peppers, diced (free from garden, I froze a ton!)
-1 clove garlic, minced or grated (.05)
-1 tbs. corn starch (.05)
-1/4 c. soy sauce (.25-this could be a gluten free meal if the soy sauce is gluten free)
-1 (8 oz.) can of pineapple chunks, with juice (.79)
-1 tbs. brown sugar (.05)
-1 tbs. vinegar (.05)
-1/2 tsp. ground ginger (.05)
-1 c. rice (.20)
-1 (12 oz.) bag frozen corn, or 1 big can (free from garden, I froze a ton)
*In a large skillet over medium high heat, brown chicken pieces in oil.
*While that is browning, start your rice. Use 2 cups of water, bring to boil, and then add your rice, turn heat to simmer and let simmer for 20 min. There should be holes in the rice and you'll know it's done. Fluff with fork & set set aside till ready to serve. Should get finished around same time as chicken mixture so it won't be waiting long if anything at all.
*Add green bell peppers and garlic and stir-fry for 1-2 min.
*In small bowl, whisk together corn starch & soy sauce, then pour mixture into skillet along with pineapple chunks, pineapple juice, vinegar, brown sugar and ginger. Stir together & bring just to a boil. Reduce heat & simmer 5-10 min. or until sauce reaches desired consistency/thickness.
*Cook frozen corn as directed on bag. Or basically bring to a boil.
*Serve sweet & sour chicken over the rice with corn on the side. Yum!!