Ingredients
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8 ounces boneless skinless chicken breasts, cut into 1 pieces
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3 ounces chopped celery
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1 1/2 ounces thin sliced baby carrots
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3 ounces snap peas, cut in half widthwise
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1 teaspoon cornstarch
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2 tablespoons light soy sauce
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1 teaspoon minced garlic
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1 1/2 teaspoons cider vinegar
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1 1/2 teaspoons Sugar Twin or 1 1/2 teaspoons Splenda sugar substitute
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1/2 teaspoon ground ginger
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0.5 (3 ounce) bell peppers, chopped
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1/2 cup canned pineapple in juice, undrained
Instructions
- Spray a non-stick skillet with cooking spray.
- 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.
- 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.
- Reduce heat and simmer 1-2 minutes until sauce thickens.
- Serve over hot rice, or cabbage for a "lower carb" option.