Categories: Chicken, Main Dish, Weight Watchers

Ingredients

• 1/3 cup ketchup
• 3 tablespoons low sodium soy sauce
• 3 tablespoons sugar
• 2 tablespoons rice wine vinegar
• 1 tablespoon cornstarch
• 1 tablespoon canola oil
• 1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
• 1 tablespoon minced peeled fresh ginger
• 2 carrots, thinly sliced
• 1/2 lb snow peas, trimmed
• 1/4 cup slivered almond
• 1 (8 ounce) can water chestnuts, drained
• 1 (8 ounce) can pineapple chunks in juice, drained

Directions

1. In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.

2. Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.

3. Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.

4. Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.

5. Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.

6. Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.

7. Serve over brown rice or rice noodles.

Email to a friend | Print this recipe | Back