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Categories:
chicken breasts bell peppers celery thin peas pineapple cornstarch soy sauce garlic cider vinegar sugar ground ginger
Viewed: 40 - Published at: 2 years agoIngredients
- 8 ounces boneless skinless chicken breasts, cut into 1 pieces
- 0.5 (3 ounce) bell peppers, chopped
- 3 ounces chopped celery
- 1 1/2 ounces thin sliced baby carrots
- 3 ounces snap peas, cut in half widthwise
- 1/2 cup canned pineapple in juice, undrained
- 1 teaspoon cornstarch
- 2 tablespoons light soy sauce
- 1 teaspoon minced garlic
- 1 1/2 teaspoons cider vinegar
- 1 1/2 teaspoons Sugar Twin or 1 1/2 teaspoons Splenda sugar substitute
- 1/2 teaspoon ground ginger
Method
- Spray a non-stick skillet with cooking spray.
- Saute garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
- In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
- Reduce heat and simmer 1-2 minutes until sauce thickens.
- Serve over hot rice, or cabbage for a "lower carb" option.
