VEGGIES & PINEAPPLE
RICE COOKING BOWL
CABBAGE
SWEET & SOUR CHICKEN BREAST DINNER
2 chicken breasts, boneless and skinless Lawrey’s® Seasoning Salt
1 cup long grain white rice
11⁄4 cups water
1⁄2 medium onion, thinly sliced
1⁄2 green pepper, sliced
4 oz. mushrooms, sliced
1 can water chestnuts, drained
1⁄2 cup fresh bean sprouts (or 5 oz. canned bean sprouts, drained) 1 cup candied dried pineapple
Sweet & Sour Sauce 1 cup chili sauce
1⁄2 cup grape jelly
1.Season chicken breasts with seasoning salt and add to FIRST
(1) Basket. Set securely in place on the Base.
2.Place the rice and water into the Rice Cooking Bowl. Place the SECOND (2) Basket securely on top of the FIRST (1) Basket and add the Rice Cooking Bowl.
3.Place onion, green pepper, mushrooms, water chestnuts, bean sprouts, and dried pineapple in the THIRD (3) Basket. Set the THIRD (3) Basket securely on top of the SECOND (2) Basket and add the Lid.
4.Set the Timer for 45 minutes. Check foods for doneness. Continue cooking if necessary.
5.Combine the chili sauce and grape jelly. Heat in the microwave until hot. Mix thoroughly.
6.Arrange rice on a platter. Add chicken breasts and vegetables. Pour hot sweet/sour sauce over the top to serve. Sprinkle 3 tablespoons sesame seeds over top, if desired.
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