Low Fat Sweet & Sour Chicken

Low Fat Sweet & Sour Chicken

Much healthier than take out! Serve over long grain white or brown rice.

INGREDIENTS

1 Tablespoon Olive Oil

1 Tablespoon Minced Garlic

1 Teaspoon Ground Fresh Ginger

¼ Teaspoon Crushed Red Pepper

1 ½ Pounds Skinless/Boneless Chicken Breasts (Cut into ½ Inch Pieces)

¾ Cup Chopped Onion

½ Cup Chopped Celery

½ Cup Chopped Red Bell Pepper

½ Cup Chopped Green Bell Pepper

15 ¼ Ounces Canned Pineapple Chunks in the Juice (Undrained)

1/3 Cup Soy Sauce

2 Tablespoons Dry Sherry

1 ½ Tablespoons Cornstarch

2 Teaspoons Brown Sugar

¼ Cup Dry Roasted Chopped Cashews

Heat the olive oil in a large skillet over a medium heat. Add the garlic, ginger, red pepper and chicken to the pan. Cook for 5 minutes until chicken is done. Remove the chicken mixture from the pan. Set aside. Add the onions, celery and bell peppers to the pan and cook for 4 minutes until crisp tender. Drain pineapple. Reserve ½ cup of the juice. Add 1 cup of the pineapple chunks to the pan. Cook for 30 seconds. Reserve the remaining pineapple for another use. Combine the reserved ½ cup of pineapple juice, soy sauce (you may want to use reduced-sodium soy sauce), sherry, cornstarch and sugar in a medium size bowl. Stir with a whisk until smooth. Return the chicken mixture to the pan. Stir in the juice mixture and bring to a boil. Cook for 1 minute. Place on a platter and sprinkle with the cashews. Serve over rice. Serves 4