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 RecipesHealthified Chicken-Pineapple Stir-Fry
Power up with this super stir-fry. You’ll get more than 100 percent of a day’s vitamin A requirement plus 60 percent of your vitamin C.
3/4 cup Progresso® reduced-sodium chicken broth3 tablespoons Progresso® red wine vinegar 2 tablespoons reduced-sodium soy sauce 4 teaspoons sugar 1 tablespoon cornstarch 1 clove garlic, minced 4 teaspoons canola oil 3 medium carrots, thinly sliced 1 large red sweet pepper, cut into bite-size strips 12 ounces frozen pea pods, thawed 12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces 1 8-ounce can pineapple chunks (juice-pack), drained 3 cups hot cooked brown rice For sauce: In a small bowl, stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside. In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add carrots and sweet pepper; cook for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside. Add the remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks to skillet; heat through. Serve with hot cooked brown rice. Nutrition: Calories 300 (Calories from Fat 45); Total Fat 5g (Saturated Fat 1/2g, Trans Fat 0g); Cholesterol 35mg; Sodium 330mg; Total Carbohydrate 41g (Dietary |
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