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Categories:
corn oil fresh green peppers celery onion chicken broth cornstarch vinegar soy sauce brown sugar pineapple chicken breasts
Viewed: 57 - Published at: 6 years agoIngredients
- 1 Tbsp. corn oil
- 1 c. fresh green peppers, julienned
- 1 c. sliced celery
- 1/2 c. chopped onion
- 1 1/2 c. fat-free chicken broth
- 3 Tbsp. cornstarch
- 1/4 c. vinegar
- 1/4 c. soy sauce
- 1 1/4 tsp. brown sugar or sugar substitute
- 1 c. pineapple chunks, drained
- 2 whole chicken breasts, skinned, poached and cubed
Method
- Preheat 2-quart saucepan; swirl oil in bottom of pan, then add pepper, celery and onion.
- Cook over medium heat until vegetables are tender (about 10 minutes).
- Set aside.
- Combine chicken broth, cornstarch, vinegar and soy sauce.
- Stir to a smooth paste.
- In small saucepan, cook, then stir in brown sugar, pineapple and chicken and add vegetable mixture.
- Heat over medium heat.
- Stir constantly.
- Serve hot.
- Makes 4 servings.
- Great over rice or noodles.
