Veggie Sweet And Sour Chik'n

• 2-2/3 cups prepared instant white rice
• 1 pkg. (283 g) simulated chicken veggie nuggets
• 4 cups frozen stir-fry vegetables (Asian style mix)
• 1 can (398 mL) pineapple tidbits, drained, juice reserved
• 2 Tbsp. cornstarch
• 1/2 cup water
• 1 bottle (250 mL) Kraft Sweet'n Sour Sauce

1. Just follow our 3 simple steps
2. Combine 4 cups frozen Asian stir-fry vegetables, 1 bottle (250 mL) Kraft Sweet'n Sour Sauce, 1 can (398 mL) drained pineapple tidbits in juice (juice reserved) and 1/2 cup water in a medium saucepan.
3. Bring to boil, cover.
4. Cook over medium heat 5 minutes or until heated through.
5. Mix 2 Tbsp.
6. cornstarch with reserved pineapple juice until well blended.
7. Add to vegetable mix, cook 1 minute or until thickened, stirring constantly.
8. Prepare 1 pkg.
9. (283 g) simulated chicken veggie burgers according to package directions.
10. Serve nuggets over 2-2/3 cups prepared instant white rice and top with vegetable mixture.

white rice, chicken veggie nuggets, vegetables, pineapple, cornstarch, water, sour sauce

Taken from www.kraftrecipes.com/recipes/veggie-sweet-sour-chikn-87460.aspx (may not work)