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)
• 1/2 cup chicken broth or water*
• 2 Tablespoons vinegar
• 4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms
• 1/2 cup orange juice
• 2 Tablespoons low-sodium soy sauce
• 1 Tablespoon sugar
• 3 Tablespoons cornstarch
• 1 medium tomato, cut in wedges

Directions

1. Heat oil in a large skillet over medium-high heat (350 °F in an electric skillet).
2. Add chicken, ginger and garlic, and cook 5 minutes or until chicken is no longer pink.
3. Add pineapple juice, chicken broth and vinegar. Cover and simmer for 5 minutes.
4. Add sliced vegetables. Cover and cook 3 minutes.
5. 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.
6. Add tomato wedges and pineapple chunks.
7. 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.