1 10 oz. container of La Mexicana Pineapple Mango Salsa
1 lb. boneless chicken breasts, cut into 1-inch cubes
1 chopped onion
1 chopped green pepper
2 thinly sliced carrots
3 tablespoons soy sauce
2 tablespoons cooking oil
1 tablespoon sugar salt and pepper according to taste
4 cups cooked rice, heated
Heat oil in a large skillet or wok over high heat. Add cut chicken, onions, green peppers, and carrots. Sautee until golden brown and chicken is cooked. Add soy sauce and sugar. Remove pan from heat and carefully fold in La Mexicana Pineapple Mango Salsa. Add salt and pepper. Spoon mixture over rice and serve.
Serves four. May substitute with favorite fish or seafood.