Healthified Chicken-Pineapple Stir-Fry
Healthified Chicken-Pineapple Stir-Fry
Provided by: live better america
total
prep
67% less sat fat • 74% less sodium than the original recipe see the comparison. Power up with this super stir-fry. You’ll get more than 100 percent of a day’s vitamin A requirement plus 60 percent of your vitamin C.
Ingredients
- 3/4 cup reduced-sodium chicken broth
- 3 tablespoons red wine vinegar
- 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
- 1 8-ounce can pineapple chunks (juice-pack), drained
- 3 cups hot cooked brown rice
- 2 tablespoons reduced-sodium soy sauce
- 4 teaspoons sugar
- 1 tablespoon cornstarch
- 1 clove garlic, minced
- 4 teaspoons canola oil
- 3 medium carrots, thinly sliced
- 1 large red sweet pepper, cut into bite-size strips
- 12 ounces frozen pea pods, thawed
Directions
- For sauce: In a small bowl, stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
- In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add carrots and sweet pepper; cook for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
- Add the remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks to skillet; heat through. Serve with hot cooked brown rice.
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