Sweet-and-Sour Chicken

Ingredients

• 3/4  cup reduced-sodium chicken broth
• 3  tablespoons red wine vinegar
• 2  tablespoons reduced-sodium soy sauce
• 4  teaspoons sugar
• 1  tablespoon cornstarch
• 1  clove garlic, minced
• 2  medium carrots, thinly sliced
• 1  medium red sweet pepper, cut into bite-size strips (1 cup)
• 4  teaspoons cooking oil
• 1  cup fresh pea pods, tips and stems removed
• 12  ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
• 1  8-ounce can pineapple chunks (juice-pack), drained
• 3  cups hot cooked brown rice

Directions

For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.

In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.

Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.