Prep 20 mins
Cook 5 mins
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.
An absolutely wonderful stir fry. I added some candied ginger and a little more garlic because of personal preference. I omitted the sugar substitute completely. I also used a mix of fresh and frozen vegetables. I served it on brown whole grain rice and my family devoured it. I will definitely make this healthy meal for my family again.
This was actually my second time making this dish and it's WONDERFUL! I didn't follow the veggies exactly either time... both times I used whatever frozen mixed veggies (broccoli, carrots, peppers, onions, etc) I had on hand, and some frozen edamame. Last night I put in a bunch of fresh mushrooms also, and made a little extra sauce. Served it over rice noodles. So tasty & so easy! Thank you!! :-)
This is a family favorite that will begin heavy rotation in the months to come. I took a bit of a shortcut and bought a rather large bag of frozen Asian Vegetables (already cut!!). I did have to buy a bell pepper to stick to your wonderful recipe here. Being diabetic, I shaved off a few carbs by NOT using the pineapple juice but draining and replacing the liquid with water. I am sure it would have tasted fantastic had I not done this. Thanks for making me a better cook!!