Ingredients
4
4 servings
- •2 tablespoons vegetable oil
- •1 pound skinless, boneless chicken breast meat - cubed
- •1 cup carrot strips
- •0.5 cup sliced green bell pepper
- •0.5 cup sliced red bell pepper
- •1 clove garlic, minced
- •0.25 cup low sodium soy sauce
- •1 tablespoon cornstarch
- •1 (8 ounce) can pineapple chunks, juice reserved
- •1 tablespoon vinegar
- •1 tablespoon brown sugar
- •0.5 teaspoon ground ginger
Instructions
- Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes.
- Mix together soy sauce and cornstarch in a small bowl until well combined, then pour into the skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until sauce is thickened.
Nutritional Facts
Per 4 servings
- Calories: 259
- Carbohydrate: 20g
- Fat: 9g
- Fiber: 2g
- Protein: 24g
- Sugar: 14g
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