Ingredients
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2 tablespoons vegetable oil
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1 pound skinless, boneless chicken breast meat - cubed
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1 cup carrot strips
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½ cup sliced green bell pepper
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½ cup sliced red bell pepper
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1 clove garlic, minced
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¼ cup low sodium soy sauce
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1 tablespoon cornstarch
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1 (8 ounce) can pineapple chunks, juice reserved
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1 tablespoon vinegar
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1 tablespoon brown sugar
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½ teaspoon ground ginger
Directions
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Heat oil in a large skillet over medium-high heat. Cook and stir chicken in hot oil until browned. Add carrot, bell peppers, and garlic; stir-fry for 1 to 2 minutes.
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Mix together soy sauce and cornstarch in a small bowl until well combined, then pour into the skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until sauce is thickened.
Nutrition Facts (per serving)
| 259 | Calories |
| 9g | Fat |
| 20g | Carbs |
| 24g | Protein |
| Nutrition Facts | |
|---|---|
| Servings Per Recipe 4 | |
| Calories 259 | |
| % Daily Value * | |
| Total Fat 9g | 12% |
| Saturated Fat 2g | 8% |
| Cholesterol 59mg | 20% |
| Sodium 603mg | 26% |
| Total Carbohydrate 20g | 7% |
| Dietary Fiber 2g | 7% |
| Total Sugars 14g | |
| Protein 24g | 47% |
| Vitamin C 31mg | 35% |
| Calcium 37mg | 3% |
| Iron 1mg | 8% |
| Potassium 394mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
