Sweet and Sour Chicken

Ingredients
1 cup uncooked brown rice
2 teaspoons olive oil, divided
1 tablespoon fresh garlic, chopped
2 teaspoons ginger
¼ teaspoon crushed red pepper
1 pound boneless, skinless, chicken breast, cut into ½-inch pieces
1 cup chopped onion
1 cup chopped carrots
1 cup chopped celery
1 cup chopped red bell pepper
1 (20-ounce) can pineapple chunks in juice, undrained
⅓ cup reduced-sodium soy sauce
1 tablespoons seasoned rice vinegar
2 tablespoons flour
2 teaspoons brown sugar
2 packages Stevia, Truvia, Splenda or your favorite sugar substitute

Instructions
1. Cook rice.
2. In the meantime, coat the bottom of a nonstick pan with cooking spray. Heat 1 teaspoon oil over medium-high heat. Add garlic, ginger, red pepper flakes, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.
3. Coat pan again with cooking spray and heat remaining 1 teaspoon of olive oil.  Add onions, carrots, celery and red bell pepper to pan.  Sauté 3-4 minutes until crisp-tender.  Drain pineapple, reserving ¾ cup juice. Add 1½ cups pineapple chunks to pan; cook 30 seconds (Reserve remaining pineapple for another use).  Combine the reserved ¾ cup pineapple juice, soy sauce, vinegar, flour, sugar and Stevia in a bowl, stirring with a whisk until smooth.
4. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1-2 minute until sauce thickens a bit.
5. To serve: Spread ½ cup rice over each plate. Top each with about 1 cup sweet and sour chicken.
6. This dish freezes great. Mix together the chicken and rice and freeze in individual servings.
Makes 6 servings (1 cup sweet and sour chicken plus ½ cup rice)


From Skinny Kitchen- 7PP