Sweet and Sour Chicken

2 tsp olive oil
1 lb boneless, skinless chicken breasts, cut into 1-inch cubes
1/4 tsp salt
1 green bell pepper, cut into 1-inch pieces
1 red bell pepper, cut into 1-inch pieces
1 small onion, sliced into thin wedges
1 cup Swanson reduced sodium chicken broth
1 can (8oz) pineapple chunks in unsweetened juice, drained and liquid reserved
1/4 cup rice vinegar
1/4 cup brown sugar
4 tsp cornstarch
4 cups hot, cooked brown rice

1. In a 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.

2. In same skillet, cook bell peppers and onion over medium-high heat for 3 to 5 minutes, stirring frequently, until vegetables are tender-crisp. Return chicken to skillet.

3. In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.

Number of Servings: 5

Recipe submitted by SparkPeople user AURXDOC05.