Healthier Sweet And Sour Chicken Stir Fry - cooking recipe

Ingredients

8 ounces boneless skinless chicken breasts, cut into 1 pieces
0.5 (3 ounce) bell peppers, chopped
3 ounces chopped celery
1 1/2 ounces thin sliced baby carrots
3 ounces snap peas, cut in half widthwise
1/2 cup canned pineapple in juice, undrained
1 teaspoon cornstarch
2 tablespoons light soy sauce
1 teaspoon minced garlic
1 1/2 teaspoons cider vinegar
1 1/2 teaspoons Sugar Twin or 1 1/2 teaspoons Splenda sugar substitute
1/2 teaspoon ground ginger

Preparation

Spray a non-stick skillet with cooking spray.
Saute garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
Reduce heat and simmer 1-2 minutes until sauce thickens.
Serve over hot rice, or cabbage for a \"lower carb\" option.