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Units Scale
- 3 teaspoons reduced sodium soy sauce
- 1 Tablespoon sherry or reduced sodium chicken broth
- 1/2 teaspoon salt
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground ginger
- 1 pound boneless skinless chicken breasts, cut into 1 inch cubes
- 1 can (20 ounces) unsweetened pineapple chunks
- 2 Tablespoons cornstarch
- 1/3 cup cornstarch
- 2 Tablespoons sugar
- 1/4 cup cider vinegar
- 1/4 cup ketchup
- 1 Tablespoon canola oil
- 2 cups hot cooked rice
Instructions
- In a large resealable plastic bag, combine 1 Tablespoon soy sauce, sherry or broth, salt, garlic powder, and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes.
- Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup.
- In a small bowl, combine 2 Tablespoons cornstarch, sugar, and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside.
- Drain chicken and discard marinade.
- Place remaining cornstarch in a large resealable plastic bag.
- Add chicken, a few pieces at a time, and shake to coat.
- In a large nonstick skillet or wok coated with cooking spray, stir fry chicken in oil until no longer pink. Remove and keep warm.
- Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened.
- Add chicken and reserved pineapple; heat through. Serve with rice.
Nutrition
- Calories: 428
- Sodium: 571mg
- Fat: 6g
- Saturated Fat: 1g
- Carbohydrates: 65g
- Fiber: 2g
- Protein: 26g
- Cholesterol: 63mg