Polynesian Pineapple Chicken -4 points

By Nana_CAM

Serve the chicken over quick-cooking brown rice or rice noddles.

Ingredients

• 1/3 cup ketchup
• 3 tablespoons reduced-sodium soy sauce
• 3 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 1 tablespoon canola oil
• 1 pound skinless boneless chicken breasts, cut into 1/2 inch cubes
• 1 tablespoon minced peeled fresh ginger
• 2 carrots, thinly sliced
• 1/2 pound snow peas, trimmed
• 1/4 cup slivered almonds
• 1 (8-ounce) can water chestnuts, drained
• 1 (8-ounce) can pineapple chunks in juice, drained

Details

Servings 4

Preparation

Step 1

1. Combine the ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl.

2. Heat 2 teaspoons of the oil in a large nonstick skillet over medium-high heat. Add chicken and cook, stirring occasionally, until cooked through, 5-6 minutes; remove from the skillet and reserve.

3. Add remaining 1 teaspoon oil,ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes. Stir in the snow peas, almonds, water chestnuts, pineapple, and the reserved chicken. Cook, stirring often, 3-4 minutes. Add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.

*Serve the chicken over quick-cooking brown rice or rice noodles.

*Per Serving:* 363 Cal,10 g Total fat, 1 g Sat fat, 66 mg Chol, 750 mg Sodi,37 g TTL Crab, 6 g Fib, 32 g Protein, 79n mg Calcium
*7 Points*