Sweet And Sour Chicken (low Fat And Volumetric)

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 6
• 1 tablespoon oil
• 6 boneless skinless chicken breast halves (chopped in chunks)
• 2 bell peppers (any color, chopped in chunks)
• 1 onion (large, chopped in chunks)
• 1 cup vinegar
• 1/2 teaspoon salt
• 1/2 cup orange juice
• 1/2 cup pineapple juice (from a can of pineapple chunks)
• 6 ounces tomato paste (1 can)
• 2 tablespoons cornstarch (dissolved in cold water)
• 1/3 cup splenda sugar substitute
• 1 cup pineapple chunk

Recipe

• 1 heat oil in a non-stick pan or wok.
• 2 cook chicken until no longer pink. remove chicken, saving the liquid in the pan.
• 3 add the peppers and onions to the liquid in the pan and heat until cooked. i like my peppers and onions crunchy, so i don't overcook.
• 4 once cooked, drain and set aside.
• 5 while chicken and peppers are cooking, prepare the sauce.
• 6 to make sauce: place vinegar, salt, juices and tomato paste in a pot.
• 7 heat on medium and simmer for 10 minutes.
• 8 combine cornstarch with a small amount of water.
• 9 add cornstarch/water mixture to the sauce, stirring to remove any lumps.
• 10 add splenda and pineapple chunks.
• 11 continue to heat for another couple of minutes to heat pineapple chunks.
• 12 serving ideas: either combine the sauce with the cooked chicken mixture, or serve the sauce on the side. present with steamed rice.