There seems to be two favorite kinds of food in our household. Mexican......and Chinese. So when I came across this lower cal version of one of our favorties I knew I wanted to try it. The sauce ingredients were NOTHING like the thick, sugary red sauce I'm used to and the chicken isn't breaded or fried, but I thought what the heck! Glad I took the risk because this was uh-mazing! I dare say better than the restaurant version because it had the same delcious tangy flavor but didn't leave you feeling greasy and stuffed to the gills. Give it a try!
What you need:
1 pound skinless, boneless chicken breast meat - cubed
2 T vegetable oil
1 T cornstarch
1/4 c low sodium soy sauce
1 (8 oz) can pineapple chunks with juice (I used tidbits)
1 T vinegar
1 T brown sugar
1/2 t ground ginger
What you do:
1. Heat oil in skillet. Add chicken and cook until no longer pink, set aside. Add red and green pepper, onion, carrot and garlic and stir fry 1-2 minutes. Place chicken back in pan.
2. In small bowl combine cornsartch and soy sauce and mix together. Pour mixture into skillet along with pineapple and juice, vinegar, brown sugar and ginger. Stir together and bring to full boil.
I served it over brown rice. Yum!