Super Skinny Sweet & Sour Chicken

Ingredients:

1 cup uncooked brown rice
I used brown Basmati rice
see shopping tip
2 teaspoons olive oil
divided
1 tablespoon fresh garlic
chopped
2 teaspoons ginger
from a jar
see shopping tip
¼ teaspoon crushed red pepper
1 pound boneless
skinless
chicken breast
cut into ½-inch pieces
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup chopped red bell pepper
1 (20-ounce) can pineapple chunks in juice
undrained
â…“ cup reduced-sodium soy sauce
1 tablespoons seasoned rice vinegar
2 tablespoons flour
2 teaspoons brown sugar
2 packages Stevia
Truvia
Splenda or your favorite sugar substitute

Preparation:

1. Cook rice according to package directions except you don’t need to add oil or salt to the water while cooking.
2. In the meantime, coat the bottom of a nonstick pan with cooking spray. Heat 1 teaspoon oil over medium-high
heat. Add garlic, ginger, red pepper flakes, and chicken to pan; sauté 5 minutes or until chicken is done. Remove
chicken mixture from pan; set aside.
3. Coat pan again with cooking spray and heat remaining 1 teaspoon of olive oil. Add onions, carrots, celery and red
bell pepper to pan. Sauté 3-4 minutes until crisp-tender. Drain pineapple, reserving ¾ cup juice. Add 1½ cups
pineapple chunks to pan; cook 30 seconds (Reserve remaining pineapple for another use). Combine the reserved ¾
cup pineapple juice, soy sauce, vinegar, flour, sugar and sugar substitute in a bowl, stirring with a whisk until smooth.
4. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1-2 minute until sauce thickens a bit.
5. To serve: Spread ½ cup rice over each plate. Top each with about 1 cup sweet and sour chicken.
6. This dish freezes great. Mix together the chicken and rice and freeze in individual servings.