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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 1 |
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Ingredients:
1/2 cup low-sodium chicken broth |
2 tablespoons cider vinegar |
1/2 tablespoon light soy sauce |
2 tablespoons brown sugar |
3 tablespoons canola oil |
1 pound boneless, skinless chicken breast, cut into bite-size pieces |
4 cups of your favorite vegetables (broccoli cut into bite-size pieces, shredded carrots, thinly sliced red bell peppers, chopped onion or thin green beans) |
1 tablespoon minced garlic |
1 8-oz. can pineapple chunks, canned in juice, drained, optional |
2 teaspoons cornstarch mixed with 2 tbsp. cold water |
2 cups cooked brown rice or whole-grain noodles |
Directions:
1. Preheat a wok or large skillet on low. In a bowl, combine chicken broth, vinegar, soy sauce and brown sugar. Turn heat up to high. Pour in 1 Tbsp. canola oil and, once hot, add half of chicken and sauté until cooked through, about 5 minutes. Remove to a plate. Repeat with 1/2 Tbsp. oil and remaining chicken.
2. Add vegetables and 1 1/2 Tbsp. oil to wok; sauté until tender, about 3 minutes. Add garlic; sauté 1 minute.
3. Return chicken to wok; add pineapple, if desired. Pour in chicken broth mixture and stir well. Add cornstarch and stir until sauce thickens and becomes shiny. Serve over brown rice or whole-grain noodles.
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