I adapted this recipe from one I found on "Allrecipes.com." My version is lower in fat, calories, and sugar, and tastes great too!
- 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
- Spray a non-stick skillet with cooking spray.
- Sauté 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.