Skillet Sweet & Sour Chicken

2 chicken breast, boneless and skinless
2 tbsp extra virgin olive oil
1 14.5 oz can of tidbit pineapple (reserve pineapple juice for later)
2 medium zucchini (sliced)
1 yellow (summer) squash (sliced about 1 cup)
1/2 cup Red, yellow and orange peppers sliced
1/3 cup Tamari (soy sauce, gluten free)
2 tbsp organic light brown sugar
2 tbsp white vinegar
1 tsp ground ginger
5 cloves garlic (minced)
1 tbsp cornstarch (mixed with cold water, add more cornstarch if needed to thicken more)

If your sauce is not thicken or to your liking mix some more cornstarch with cold water and add to mixture until you reach the desired thickness.

Heat oil in 12 inch skillet and brown chicken. Drain before adding zucchini and squash. Saute until slightly tender, then add peppers and continue to saute until pepper are soft. Add the soy sauce, brown sugar, vinegar, dry ginger and garlic. Stir the sauce around the chicken and vegetables to dissolve the sugar and ginger. Bring the mixture to a boil. Reduce the heat and cover. Simmer, covered for about 10-12 minutes. Add the cornstarch and water mixture. Bring to a boil for about a minute, until it thickens up.

Serving Size: makes 6 servings

Number of Servings: 6

Recipe submitted by SparkPeople user LKBALAZS.