Sweet and Sour Chicken *(GOOD)*

By carvalhohm

Ingredients

• 16 ounces boneless skinless chicken breasts
• 3 ounces thinly sliced carrots
• 6 stalks green onions, chopped
• 4 bell peppers, chopped (2 red & 2 green)
• 2 teaspoon minced garlic
• 1/2 tsp red pepper flakes
• 6 oz sugar snap peas, cut in half width-wise
• 2 tablespoon cornstarch
• 1 (16 oz.) can pineapple in it’s own juice
• 4 tablespoons reduced sodium soy sauce
• 1 tablespoon cider vinegar
• 1/2 tsp black pepper
• 1 teaspoon ground ginger
• 4 packets Splenda sugar substitute

Details

Servings 4
Adapted from laaloosh.com

Preparation

Step 1

Cut chicken into bite sized pieces. Spray a non-stick skillet with non-fat cooking spray and saute the garlic for about 2 minutes. Add the chicken and brown over medium heat. Add the carrots, bell peppers, and peas, and stir fry for about 5-7 minutes (until the carrots soften a little bit).

In small bowl, combine soy sauce and cornstarch; mix. Pour into skillet, along with vinegar, pineapple, pepper, Splenda and ginger. Stir well and bring to a boil. Reduce heat and simmer for about 1-2 minutes (until the sauce thickens). Serve over some cabbage for added crunch and aesthetic appeal.