Instructions: Prepare vegetables and rice according to package directions. In large skillet, combine broth, brown sugar, pineapple liquid, vinegar, cornstarch, and soy sauce. Heat stirring constantly, until thickened, smooth and glossy. Stir in scallions and water chestnuts and cook for 2 min. Stir in vegetables, pineapple and poultry. Heat and serve over bed of hot rice verde.

NOTES : Turkey and chicken leftovers are transformed into gourmet entrees.

Here is a sweet and sour cooked turkey or chicken made with convenience foods, including the rice bowl. Each: 531 cals, 7% sweet and sour rice bowl recipe to try.

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