SWEET & SOUR CHICKEN WITH BROWN RICE

This is a bit healthier than the restaurant version and much tastier.

Ingredients:

• 1 pound skinless, boneless chicken breast meat - cubed
• 2 tablespoons peanut oil
• 1 cup sliced red bell pepper
• 1 cup carrot strips
• 1 cup sugar snap peas
• 1/2 teaspoon crushed garlic
• 1 tablespoon cornstarch
• 1/4 cup naturally brewed soy sauce
• 8 ounce can pineapple chunks, juice reserved
• 1 tablespoon rice wine vinegar
• 2 tablespoons brown sugar
• 1/2 teaspoon ground ginger
• 1/2 cup toasted almonds

Directions:

Brown chicken in oil in a large skillet over medium high heat. Add red bell pepper, carrot, sugar snap peas and garlic.  Stir fry for 2-3 minutes.

In a small bowl, combine cornstarch and soy sauce; pour mixture into the skillet, along with the pineapple (including liquid), vinegar, sugar and ginger. Stir together and bring to a full boil.

Serve over your favorite brown rice and sprinkle with almonds.

Click here for a printable version of this recipe from Culinary Collage.