Healthified Sweet and Sour Chicken

 

2

teaspoons canola or olive oil

1

lb boneless skinless chicken breasts, cut into 1-inch cubes

1/4

teaspoon salt

1

green bell pepper, cut into 1-inch pieces

1

red bell pepper, cut into 1-inch pieces

1

small onion, sliced into thin wedges

1

cup Progresso® reduced-sodium chicken broth (from 32-oz carton)

1

can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved

1/4

cup rice vinegar

1/4

cup brown sugar

4

teaspoons cornstarch

1/8

teaspoon crushed red pepper flakes

4

cups hot cooked instant brown rice

• 1 In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
• 2 In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
• 3 In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.