Ingredients Jump to Instructions ↓

  1. 3/4 cupreduced-sodium chicken broth

  2. 3 tablespoonsred wine vinegar

  3. 2 tablespoonsreduced-sodium soy sauce

  4. 4 teaspoonssugar

  5. 1 tablespooncornstarch

  6. 1 clovegarlic, minced

  7. 2 mediumcarrots, thinly sliced

  8. 1 mediumred sweet pepper, cut into bite-size strips (1 cup)

  9. 4 teaspoonscooking oil

  10. 1 cupfresh pea pods, tips and stems removed

  11. 12 ouncesskinless, boneless chicken breast halves, cut into 1-inch pieces

  12. 1 8-ounce canpineapple chunks (juice-pack), drained

  13. 3 cupshot cooked brown rice

Instructions Jump to Ingredients ↑

  1. Directions For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside. In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside. Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.


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