Ingredients
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2 1/2 lbs boneless skinless chicken breasts, cut into cubes
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salt and pepper
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2 green bell peppers, cut in 1 inch squares
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1 (4 ounce) can pineapple chunks, in its own juice,drain & save the juice
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1/4 cup orange juice
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1/4 cup brown sugar
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1/4 cup cider vinegar
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1/2 cup fat free chicken broth
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4 teaspoons cornstarch, dissolved in
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4 teaspoons cold water
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2 medium onions, cut in 1 inch squares
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2 red bell peppers, cut in 1 inch squares
Instructions
- Combine the pineapple and orange juice, sugar, vinegar,& chicken broth in a small bowl.
- Set aside.
- Season chicken cubes with salt& pepper.
- Saute chicken until no longer pink.
- Chicken should be getting brown.
- Remove chicken to clean plate.
- Add peppers& onions to pan that chicken was cooked in and saute for 1-2 minutes.
- Add pineapple chunks and heat for 1 minute.
- Add the juice mixture.
- Simmer until sauce has been reduced by a third.
- Add cornstarch mixture slowly, stirring well until the sauce has a nice consistency.
- Add chicken back to the pan and simmer for 5 minutes.