Polynesian Pineapple Chicken |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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Weight Watchers 7 points 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.
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