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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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from Betty Crocker Healthified section Ingredients:
2 teaspoons canola or olive oil |
1 lb boneless skinless chicken breasts, cut into 1-inch cubes |
1/4 teaspoon salt |
1 green bell pepper, cut into 1-inch pieces |
1 red bell pepper, cut into 1-inch pieces |
1 small onion, sliced into thin wedges |
1 cup chicken broth |
1 cup pineapple chunks (8 oz can)in unsweetened juice, drained and liquid reserved |
1/4 cup rice vinegar |
1/4 cup brown sugar |
4 teaspoons cornstarch |
1/8 teaspoon crushed red pepper flakes |
4 cups cooked brown rice |
Directions:
1. In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 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 to 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.
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