Healthier Sweet and Sour Chicken Stir Fry |
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Prep Time: 20 Minutes Cook Time: 5 Minutes |
Ready In: 25 Minutes Servings: 2 |
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I adapted this recipe from one I found on . My version is lower in fat, calories, and sugar, and tastes great too! Ingredients:
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 |
Directions:
1. Spray a non-stick skillet with cooking spray.
2. 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.
3. 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.
4. Reduce heat and simmer 1-2 minutes until sauce thickens.
5. Serve over hot rice, or cabbage for a lower carb option.
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