Sweet and sour chicken

Recipe Information

Ingredients

• One 8-ounce can unsweetened pineapple chunks

• 1 pound skinless, boneless chicken breast

• 1 cup 99% fat-free chicken broth

• 1/4 cup rice wine vinegar

• 1/4 cup brown sugar

• 2 tablespoons soy sauce

• 1 clove garlic, minced, or 1/8 teaspoon garlic powder

• 1 cup celery, sliced

• 1 medium yellow onion, cut in eighths

• 1 green bell pepper, sliced

• 1 large carrot, sliced diagonally 1/4" thick

• 3 tablespoons cornstarch

• 1/4 cup cold water

Directions

• Separate the pineapple chunks form the juice. Reserve the juice.

• Heat a large skillet over low heat. After cutting the chicken into 1-inch pieces, transfer to the skillet. Mix the pineapple juice, chicken broth, vinegar, brown sugar, soy sauce, and garlic in a medium bowl, and pour into the skillet. Cover the pan and simmer for 10 minutes or until the chicken is cooked through. Add the vegetables and pineapple to the skillet and continue to simmer for 5 minutes.

• In a small bowl, whisk the cornstarch and water until smooth. Pour the cornstarch mixture into the skillet, stirring constantly. Once the cornstarch has been added, continue to stir the mixture for approximately 1 minute longer until the sauce becomes thick. Serve immediately.

Nutrition (per serving)

• Calories: 180 cal

• Total fat: 2g

• Saturated fat: 0g

• Polyunsaturated fat: 0g

• Monounsaturated fat: 0g

• Cholesterol: 50mg

• Sodium: 620mg

• Potassium: 194mg

• Carbohydrate: 23g

• Fiber: 2g

• Sugar: 16g

• Protein: 18g