6 or 8oz boneless-skinless, chicken breast, cut into 1in strips
3 green onions, thinly sliced
1/4 medium green pepper, cut into 1-inch pieces
2 Tbsp red wine vinegar
1 Tbsp cornstarch
3/4 cup fresh pineapple, cut into 1-inch pieces
2 Tbsp brown sugar substitute
2 Tbsp ketchup
1/2 tomato, seeded and diced
1/2 cup low-sodium chicken broth
Nonfat cooking spray
Instructions
Coat skillet or wok with nonfat cooking spray. Add onion and green pepper; stir-fry over medium heat until vegetables are crisp-tender. Remove and set aside.
•Coat skillet or wok, again, with nonfat cooking spray. Add chicken pieces and stir-fry over medium heat until chicken is cooked through.
•Mix vinegar, cornstarch, chicken broth, brown sugar substitute and ketchup together.
Add sauce to skillet, or wok, with chicken. Cook, stirring constantly, until sauce thickens.
Return onion and green pepper to skillet or wok. Stir in pineapple chunks. Cover and cook 2 minutes, or until heated through. Stir in tomato just before serving.
Serving
Suggestions
1 Protein, 2 Vegetables, 1 Fruit
Originally Submitted
6/8/2010
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