Prep Time: 5-10 minutes
Cooking Time: 15-20 minutes

I like spicy chicken, but Ellie doesn't, so I started making a new Asian chicken dish that we can both eat. The first time I made it, I was standing at the grocery store in the "ethnic" aisle staring at all the sweet and sour mixes. Some 40 year old lady comes up next to me, and says "you have to use that one, it's the best". Then she said "and make sure to put in some sesame oil with your olive oil, but just a little." So, that's what I did. I basically take the directions off the sweet and sour mix label, and add a little bit to it.

Ingredients

• 1 pound boneless skinless chicken breast, sliced thinly
• 1/2 teaspoon sesame oil
• 2 tablespoons extra virgin olive oil
• LaChoy Sweet and Sour Sauce
• 4 tablespoons soy sauce
• 2 tablespoons Sweet and Spicy Tabasco Sauce
• 1 can pineapple chunks
• 1 can bamboo shoots
• 1 can water chestnuts
• sticky white rice

Directions

1. Heat both oils together in a shallow pan.
2. Add in chicken, cook completely.
3. Once chicken is cooked, lower the temperature to low or med. low, and pour entire jar of sweet and sour sauce over chicken. At this time, also add as much pineapple, bamboo, and water chestnuts as you want. I personally want none of these, but you might find as I do that other people like it more than just chicken and rice.
4. Add in tabasco sauce.
5. While all this is going on, you should have been cooking your rice. However, the longer this all simmers together, the better. The sweet and sour sauce will have more time to soak into the chicken.
6. Serve when the rice is ready.