Sweet and Sour Chicken

Yield: Makes 5 to 6 servings

Ingredients

1 Reynolds Hot Bag Foil Bag, large size

6 skinless, boneless chicken breast halves (1 1/2 to 2 pounds)

1 can (20 oz.) pineapple chunks in juice, drained

1 medium green bell pepper, cut into strips

1 medium red bell pepper, cut into strips

1 cup or 1 jar (9 oz.) sweet and sour sauce

2 tablespoons Dijon mustard

2 tablespoons soy sauce

1 tablespoon flour

1/4 teaspoon ground ginger

Hot cooked rice

Directions:

Preheat grill to medium-high or oven to 450 F.

Open foil bag. Arrange chicken, pineapple and peppers in foil bag in an even layer. Combine sweet and sour sauce, mustard, soy sauce, flour and ginger; spoon over ingredients in foil bag.

To seal, double fold open end of foil bag. Place foil bag in a 1-inch deep pan.

To cook, slide foil bag onto grill or leave foil bag in supporting pan and place in oven.

Grill 20 to 25 minutes in covered grill or bake 35 to 40 minutes in supporting pan in oven.

Use oven mitts to cut open foil bag with a sharp knife. Carefully fold back top of foil bag, allowing steam to escape. Serve over rice.

Source: Reynolds

Please note that some ingredients and brands may not be available in every store.

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