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

Spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes.

Add the chicken and brown over medium heat.

Add the carrots, bell peppers, pea pods and celery, and stir fry for about 5-7 minutes (until the carrots soften a little bit).

In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, Splenda and ginger. Stir well and bring to a boil.

Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens).

Serve over hot rice, rice noodles or cabbage.

by Pak101.com (few years ago!) / 1010 views