absolutely love this dish. The pineapple juice and honey make it perfectly sweet & tangy!
¼th of recipe (about 1½ cups): 284 calories, 3g total fat (0.5g sat fat), 359mg sodium, 33.5g carbs, 4.5g fiber, 23.5g sugars, 29g protein
You’ll Need: small bowl, extra-large skillet with a lid, nonstick spray, large bowl
Prep: 15 minutes • Cook: 20 minutes
One 16-ounce can pineapple chunks packed in juice (not drained)
2 tablespoons arrowroot powder
3 tablespoons plain rice vinegar
1 tablespoon honey
1 tablespoon reduced-sodium/lite soy sauce
1½ teaspoons tomato paste
½ teaspoon chopped garlic
⅛ teaspoon crushed red pepper
⅛ teaspoon ground ginger
1½ cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped onion
1 pound raw boneless skinless chicken breast, cut into bite-sized pieces
¼ teaspoon each salt and black pepper
2 cups bean sprouts
1. To make the sauce, drain the juice from the pineapple into a small bowl. Add arrowroot powder, and stir to dissolve. Add vinegar, honey, soy sauce, tomato paste, garlic, crushed red pepper, and ginger. Mix until uniform.
2. Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add broccoli, bell pepper, onion, and ¼ cup water. Cover and cook for 6 minutes, or until veggies are tender and water has evaporated. Transfer to a large bowl.
3. Remove skillet from heat. Re-spray, and return to medium-high heat. Add chicken, and sprinkle with salt and black pepper. Cook and stir for about 5 minutes, until cooked through.
4. Add bean sprouts, pineapple, cooked veggies, and sauce to the skillet. Cook and stir until sprouts have softened, sauce has thickened, and entire dish is hot and well mixed, about 4 minutes.
MAKES 4 SERVINGS
Gluten Alert
My Chinese food recipes call for soy sauce. Some soy sauce contains gluten. If you avoid gluten, check the ingredient lists. Or grab a product marked gluten-free.