SWEET & SOUR CHICKEN

My meal is ready and frozen solid so I will try to get ahold of each of you to bring them around today. Please make sure you look at directions beforehand, so you don't end up with mushy veggies. Thanks!

DIRECTIONS:

Rice: Add to 3 cups boiling water and simmer on low for 20 minutes.
Sweet & Sour Chicken: Let bag thaw in the fridge overnight. The veggies (onions, green peppers, carrots)are currently "crisp," just barely cooked, like they serve it in the Chinese restaurants. If you like your veggies like that, then just reheat the thawed contents in either the microwave or on the stove for a couple of minutes until heated through (the chicken is already fully cooked). However, we like the veggies soft so if you prefer them like this, you'll want to actually COOK it on the stove for a good 10-15 minutes or until veggies start to change color to a more dull green. Serve on top of rice and go easy on the sauce for kids....a little flavor goes a long way. ENJOY! (note: I left the veggie pieces large so they could be easily picked out for children who may be "allergic" to vegetables!)