Stir Fry Vegetable and Rice and Quinoa

Makes 4 to 6 Servings


1 can (20 oz.) pineapple chunks
1/3 cup plum sauce
3 Tbsps rice vinegar
3 Tbsps low sodium soy sauce
2 tsps cornstarch
2 bags Minute® Rice and Quinoa, uncooked
1 Tbsp oil
1 cup shredded carrots
1/2 cup sliced water chestnuts
1/2 cup red onion, sliced
2 cups rotisserie chicken, cubed
3 cups broccoli florets, cooked


Drain pineapple chunks; reserve juice. Combine 1/3 cup juice with plum sauce, rice vinegar, soy sauce and cornstarch; set aside.  Combine remaining juice with water to equal 2 cups. Prepare Rice and Quinoa according to package directions, using juice mixture. Heat oil in a large nonstick skillet over medium-high heat. Add carrots, water chestnuts, red onion and pineapple chunks and cook for 2 to 4 minutes. Add plum sauce mixture, and cook stirring until slightly thickened. Stir in chicken and broccoli and heat until hot. Serve over Rice and Quinoa.