- 12 oz chicken tenderloins, cut into bite size pieces
- 1 cup (1 small can) pineapple tidbits, drained, reserve ¼ cup pineapple juice
- 1/2 chopped green bell pepper
- 1/4 cup water
- 1/2 tablespoon cornstarch
- 1 tablespoons cider vinegar
- 1 tablespoons brown sugar (I use no calorie substitute)
- 1/8 teaspoon dried garlic powder
- 1/8 teaspoon dried ginger
- 1/2 large diced banana
- 1 oz slivered almonds, optional
- 1 cup uncooked brown rice or couscous (I use boil in bag rice or plain couscous)
- Cook rice or couscous according to package directions.
- In a large skillet sprayed with vegetable cooking spray, sauté bell pepper for 5 minutes until tender. Stir in chicken and pineapple and cook for another 5 minutes until chicken is cooked through.
- In a small bowl combine the 1/4 cup reserved pineapple juice, water, cornstarch, vinegar, brown sugar, garlic, and ginger. Stir well.
- Pour mixture into chicken mixture. Mix well to combine. Continue cooking for 5 minutes or until mixture thickens, stirring often.
- Fold in banana and almonds. Heat through.
- Serve over cooked brown rice or couscous
(w/o almonds or couscous)
Calories 146
Fat 1g
Cholesterol 20mg
Potassium 23mg
Carbs 18g
Fiber 1g
Sugars 7g
Protein 20g
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