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Prep Time: 15 Minutes Cook Time: 8 Minutes |
Ready In: 23 Minutes Servings: 8 |
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from Julie Roberts and her Mom! from Ingredients:
2 1/2 lbs boneless skinless chicken breasts, cut into cubes |
salt and pepper |
2 red bell peppers, cut in 1 inch squares |
2 green bell peppers, cut in 1 inch squares |
2 medium onions, cut in 1 inch squares |
1 (4 ounce) can pineapple chunks, in its own juice,drain & save the juice |
1/4 cup orange juice |
1/4 cup brown sugar |
1/4 cup cider vinegar |
1/2 cup fat free chicken broth |
4 teaspoons cornstarch, dissolved in |
4 teaspoons cold water |
Directions:
1. Combine the pineapple and orange juice, sugar, vinegar,& chicken broth in a small bowl.
2. Set aside.
3. Season chicken cubes with salt& pepper.
4. Saute chicken until no longer pink.
5. Chicken should be getting brown.
6. Remove chicken to clean plate.
7. Add peppers& onions to pan that chicken was cooked in and saute for 1-2 minutes.
8. Add pineapple chunks and heat for 1 minute.
9. Add the juice mixture.
10. Simmer until sauce has been reduced by a third.
11. Add cornstarch mixture slowly, stirring well until the sauce has a nice consistency.
12. Add chicken back to the pan and simmer for 5 minutes.
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