• 3 Tbs. cornstarch
• 1-2/3 cups canned Asian or chicken stock
• 1/4 cup vinegar
• 1/4 cup sugar
• 1 lb. boneless skinless chicken breast halves, cut into cubes
• 1 small green or red bell pepper, cut into 2 inch strips
• 1 medium carrots, sliced
• 1/2 lb. unsweetened pineapple chunks, drained
• 4 cups hot cooked rice

Combine first 4 ingredients in a bowl until smooth. Set aside. Heat a heavy nonstick skillet over medium high heat. Stir-fry chicken 5-8 minutes, in batches if necessary, or until browned. Set chicken aside.

Stir cornstarch mixture and add to skillet. Cook until mixture boils and thickens, stirring constantly. Return chicken to pan. Add pepper, carrot and pineapple. Reduce heat to low. Cover and cook 5 minutes or until chicken is no longer pink. Serve over rice.

This recipe serves 4 people. Due to the nature of this recipe, it adjusts the number of servings in multiples of 4 only.

Per serving: calories 494, fat 2.8g, 5% calories from fat, cholesterol 66mg, protein 33.8g, carbohydrates 81.2g, fiber 2.2g, sugar 21.4g, sodium 412mg, diet points 10.2.

Dietary Exchanges: Milk: 0.0, Vegetable: 0.5, Fruit: 0.5, Bread: 3.3, Lean meat: 0.3, Fat: 0.0, Sugar: 0.8, Very lean meat protein: 3.4

  view detailed nutritional information

The recommended wine is: Chablis.