Recipe for Quick and Easy Gluten Free Sweet and Sour Chicken

2 boxes (12 oz each) of "Bell and Evans" gluten free chicken nuggets

1 green or yellow bell pepper chopped to the size of your choice

1 small onion chopped to the size of your choice

2 small carrots chopped (optional)

2 tablespoons of olive oil

1 to 2 tablespoons of chopped fresh garlic or "Garlic Gold" 

1 (14 oz) can of cubed pineapple (in pineapple juice, not syrup) with the juice drained and discarded

1 and 1/2 jars (10 oz each) of "La Choy" sweet and sour sauce

Brown or white rice per package directions

Bake the “Bell and Evans” GF chicken nuggets as directed on the package until they are really, really crispy.  Start stir-frying the veggies in a pan with the olive oil and garlic until the veggies are slightly tender.  Then, add the pineapple to the veggie mixture and cook it until it is slightly tender.  Next, just add the nuggets to the veggie/pineapple mixture and add as much “La Choy” sweet and sour sauce as you want, keeping in mind that the nuggets tend to absorb some of the sauce with time.  

This, served with some white or brown rice, beats anything I’ve gotten at a Chinese place!  Makes for great leftovers too!