Sweet chicken teriyaki

Olive oil (2 tbsp)
Garlic (2 tsp minced)
Boneless skinless chicken breast (cut into strips - or chunks if you want to stretch it further) (3)

Onion (roughly 1 medium or 1/2 of a large)
Green bell pepper (roughly 1 whole medium pepper)
Paprika (to taste - I used several dashes)
Salt (1tsp - I used sea salt in a grinder - about 6 twists)
Soy sauce, low sodium (1tbsp)
Splenda brown sugar mix (6tsp OR 2tbsp)

Fresh pineapple (4 rings cut into chunks)

This is a really sweet dish, so you may find that using half the sugar will work better for you.

For a thicker sauce: mix 1tsp corn starch with 1/4c cold water, remove chicken and veggies from pan and add cornstarch mixture to remaining juices and simmer 2 minutes and let sit two minutes (or until desired consistency is reached).

Saute garlic in olive oil about 1 minute (until golden),
add chicken and cook until browned,
remove chicken from pan (some garlic will go, some will stay, don't worry about trying to separate it, chicken will go back in the pan in a minute),
add onion and bell pepper to the remaining juices, cook two minutes, until onion is lightly translucent,
stir in sugar blend, salt, paprika and soy sauce,
return chicken to pan, turn to coat,
add pineapple chunks and simmer 2 minutes


Serving Size: serves 6

Number of Servings: 6

Recipe submitted by SparkPeople user NEWBODIN2013.