Skinny Sweet & Sour Chicken

Skinny Sweet & Sour Chicken

Servings: 4

Time it'll take: about 40 mins

What you'll need:

• 4 Boneless, Skinless Chicken Breasts, cut into 1" cubes
• 1 tbsp. Canola Oil
• 1 cup Snow Peas
• 1 Red or Yellow Bell Pepper, cut into chunks
• 1 Yellow Onion, cut into chunks
• 1 14 oz. can Pineapple Chunks
• 1/4 cup Water
• 1/4 cup Brown Sugar
• 3 tbsp. White Vinegar
• 2 tbsp. low-sodium Soy Sauce 
• 1 tbsp. Cornstarch
• 1 tsp. minced Ginger
• 2 tsp. minced Garlic

What to do:

• Heat oil in a large skillet or wok over high heat.  
• Add Chicken and stir-fry until slightly browned and cooked through.

• While the chicken cooks, drain juice from Pineapple into a small bowl and set the chunks aside.
• In the bowl with the juice, stir in Water, Brown Sugar, Vinegar, Soy Sauce, Cornstarch Ginger and Garlic.  Set aside.

• Once cooked through, remove chicken to a bowl, leaving leftover oil in pan.
• Add snow peas, pepper and onion to pan and stir-fry about 2 mins.  Add to the bowl with the bowl with the chicken.

• Pour the juice mixture into the empty pan, lower the heat to medium, and cook, stirring to scrape up any brown bits.  Cook until sauce simmers and begins to thicken, 3-5 mins.
• Add chicken and vegetables to the pan, along with the pineapple chunks.
• Stir constantly, until sauce is thick and glossy, and everything is heated through -- another 5 mins. or so. 

Serve with instant brown or basmati brown rice, and with some Veggie Spring Rolls or Potstickers as a side (Chung's or Trader Joes are my faves.)


ENJOY! :)


Nutrition Information (per serving):
345 calories, 5g Fat, 40g Carbs, 3g Fiber, 31g Protein
     (*Note: 1 serving of Rice adds about 150 calories, 1.5 g Fat, 34g Carbs, 2g Fiber & 3g Protein)