Ingredients

The following ingredients have 4 Servings
  • 1 tbsp Soy Sauce
  • 1 tsp Ground Ginger
  • ½ cup Pineapple Juice (- see post for alternatives)
  • 3 tbsp Splenda
  • 3 tbsp Vinegar
  • 2 tsp Cornstarch
  • 4 tsp Water
  • 2 Chicken Breasts (-cut into chunks)
  • 2 tbsp Canola Oil (- can use other oil)
  • 1 cup Peppers (-chopped)
  • 1 cup Pineapple (-chunks from can)
  • ½ cup Chicken Soup Stock
  • Seasonings (as desired)

Instruction

  • Start by using a whisk or fork to mix together the soy sauce, ginger, pineapple juice, sugar alternative, and vinegar in a medium mixing bowl. Set this bowl aside. In another mixing bowl, use a fork or a whisk to mix together the corstarch and water. Then set this bowl aside as well.
  • Next, in a large skillet or wok, add the oil to the skillet and cook your chicken over medium heat until it is done (around 6-7 minutes). You are welcome to season the chicken as desired while it cooks. Then transfer to a clean holding area such as a bowl or plate.
  • Place the peppers into the warm skillet and cook them until they are soft, stirring constantly. It should take about 4-5 minutes until they are soft. Stir in the contents from the first bowl (soy sauce, ginger etc) and then the pineapple chunks. Cook this for a minute stirring and then add the soup stock .
  • When this begins to simmer you can stir in the mixture from the second bowl (water with cornstarch) and allow the sauce to thicken. It should take about 1 1/2 to 2 minutes to thicken (add a teaspoon of cornstarch if it does not). Then add the cooked chicken and cook for another minute or two until done.