Sweet & Sour Chicken 1-2-3 (Hungry Girl)

12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 teaspoon salt
1/8 teaspoon pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
16 oz. pineapple chunks packed in juice (not drained)
1 tablespoon cornstarch
3 tablespoons seasoned rice vinegar
1 tablespoon ketchup
1 tablespoon reduced-sodium/lite soy sauce
1/2 teaspoon chopped garlic
1/4 teaspoon crushed red pepper
1/8 teaspoon ground ginger
2 cups bean sprouts

Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok.

Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tablespoons water to the skillet/wok. Cover and cook until the veggies are tender, about 8 minutes.

Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes.

Add pineapple chunks, bean sprouts and sauce to the skillet/wok. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.

Serve and enjoy!


Serving Size: Makes 3, 2-cup servings

Number of Servings: 3

Recipe submitted by SparkPeople user RCADENZA.