Healthier Sweet and Sour Chicken

This recipe is from eatbetteramerica.

2 teaspoons canola or olive oil

1 lb boneless skinless chicken breasts, cut into 1-inch cubes

1/4 teaspoon salt

1 green bell pepper, cut into 1-inch pieces

1 red bell pepper, cut into 1-inch pieces

1 small onion, sliced into thin wedges

1 cup reduced-sodium chicken broth

1 can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved

1/4 cup rice vinegar

1/4 cup brown sugar

4 teaspoons cornstarch

1/8 teaspoon crushed red pepper flakes

4 cups hot cooked instant brown rice

1 In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.

 

2 In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.

3 In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.