Pineapple Veggie Chicken

Name: Pineapple Veggie Chicken
Prep time: 20 minutes
Cook time: 30 minutes
Yield: 10 cups
Ingredients: 2 teaspoons vegetable oil 3 chicken breasts; boned; skinned; and cut into 2-inch pieces 2 slices fresh ginger; peeled and minced or 1/2 teaspoon ground ginger 1 clove garlic; minced or 1/4 teaspoon garlic powder 1 can (8 ounce) pineapple chunks; drained (save juice) ½ cup chicken broth or water (see Notes) 2 Tablespoons vinegar 4 cups sliced vegetables; such as celery; green peppers; onions; and mushrooms ½ cup orange juice 2 Tablespoons low-sodium soy sauce 1 Tablespoon sugar 3 Tablespoons cornstarch 1 medium tomato; cut in wedges

Chicken breast simmered in a sweet and tangy broth with a hint of citrus, garlic, and ginger.

Prep time: 20 minutes
Cook time: 30 minutes
Makes: 10 cups
Nutrition Facts: View label

Ingredients

2 teaspoons vegetable oil

3 chicken breasts, boned, skinned, and cut into 2-inch pieces

2 slices fresh ginger, peeled and minced or 1/2 teaspoon ground ginger

1 clove garlic, minced or 1/4 teaspoon garlic powder

1 can (8 ounce) pineapple chunks, drained (save juice)

½ cup chicken broth or water (see Notes)

2 Tablespoons vinegar

4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms

½ cup orange juice

2 Tablespoons low-sodium soy sauce

1 Tablespoon sugar

3 Tablespoons cornstarch

1 medium tomato, cut in wedges

Directions

Wash hands with soap and water.
Heat oil in a large skillet over medium-high heat (350 degrees F in an electric skillet).
Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
Add pineapple juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
Add sliced vegetables. Cover and cook 3 minutes.
Mix orange juice, soy sauce, sugar and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
Add tomato wedges and pineapple chunks.
Refrigerate leftovers within 2 hours.

Notes

Broth can be made at home or purchased in a can or box or made using bouillon. For each cup of broth use 1 cup very hot water and 1 teaspoon or 1 cube bouillon.
Serve with brown rice for more whole grains.