Polynesian Pineapple Chicken

Weight Watchers 7 points

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1⁄3 cup ketchup
• 3  tablespoons low sodium soy sauce
• 3  tablespoons sugar
• 2  tablespoons  rice wine vinegar
• 1  tablespoon cornstarch
• 1  tablespoon canola oil
• 1  lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1  tablespoon  minced peeled fresh ginger
• 2  carrots, thinly sliced
• 1⁄2 lb snow peas, trimmed
• 1⁄4 cup  slivered almonds
• 1 (8 ounce) can water chestnuts, drained
• 1 (8 ounce) can pineapple chunks in juice, drained

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.