Healthified Sweet & Sour Chicken

2 tsp EVOO
1 lb boneless skinless chicken breast, cut into 1" cubes
1/4 tsp salt
1 green bell pepper, cut into 1" pieces
1 red bell pepper, cut into 1" pieces
1 small onion, sliced into thin wedges
1 cup low-sodium chicken broth
1 can (8 oz) pineapple chunks in unsweetened juice), drained and liquid reserved
1/4 cup rice vinegar
1/4 cup brown sugar
4 tsp cornstarch
1/8 tsp crushed red pepper flakes
4 cups hot cooked instant brown rice

1. In 12" nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4-5 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 3-5 minutes, stirring frequently, until vegetables are crisp-tender. 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.

Serving Size: Makes 5 Servings

Number of Servings: 5

Recipe submitted by SparkPeople user CAH-RD.