Total Time
35mins
Prep 20 mins
Cook 15 mins

Weight Watchers 7 points

Ingredients Nutrition

Directions

  1. In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
  2. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
  3. Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
  4. Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
  5. Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
  6. Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
  7. Serve over brown rice or rice noodles.

Reviews

(2)
Most Helpful

This recipe is FANTASTIC. I'm a novice cook at best and my boyfriend hasn't stopped talking about it since! My only modification comment would be to add more ginger.

Six2Soho1984 September 14, 2011

I prepared this dish for supper tonight and it was lovely. I doubled the sauce recipe and added a pinch of red pepper flakes to the sauce. It was easy to make and I had all the ingredients except the water chessnuts. I liked everything about this recipe, especially the fact that it had low sodium. Thanks for posting.

Brenda in Winnipeg December 11, 2010

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