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Friday, May 15, 2009

Sweet & Sour Chicken

1 can (8 oz.) unsweetened pineapple chunks packed in juice
1 pound skinless, boneless, chicken breasts
1 cup fat-free broth
1/4 cup cider vinegar
1/4 cup brown sugar
2 teaspoons lite soy sauce
1/2 teaspoon chopped garlic
1 cup celery
1 medium bell pepper sliced
1 small onion
3 Tablespoons cornstarch
1/4 cup water

Drain pineapple, reserve juice. Cut chicken into bite size pieces and place in medium pan. Add reserved pineapple juice, broth, vinegar, brown sugar, soy sauce, and garlic. Cover and simmer over low heat for 15 minutes. Add vegetables and pineapple. Cook for 10 minutes, stirring occasionally. Combine cornstarch and water. Gradually stir into hot mixture. Continue to cook until thickened, stir constantly. Serve with rice.

Shared with me by: Marcia from FIAR

Thinking about: Dredging chicken in flour and lightly frying for a crispier chicken bite before adding the sweet & sour elements.