Stir-Fried Chicken With Pineapple and Peppers

Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots.

• Calories: 238 Calories

Ingredients

• 1 tablespoon cornstarch
• 2 tablespoons white wine vinegar
• ¼ cup reduced-salt soy sauce
• 2 tablespoons mirin (sweetened Asian wine)
• 1 teaspoon grated ginger root
• 2 crushed garlic cloves
• 2 tablespoons oil, preferably sesame oil
• 1 pound boneless, skinless chicken breast, cut in 1-inch pieces
• 6 large green onions, cut in 1-inch pieces
• 2 cups fresh or frozen pepper strips
• 1 (20 ounce) can chunk pineapple in juice
• ¼ cup sliced almonds (Optional)

Recipe Instructions

Step 1

Combine first six ingredients; stir well.

Step 2

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove. Add green onions, peppers and pineapple to the skillet; heat through. Pour in sauce and stir until thickened. Return chicken to skillet; heat through. Serve with brown rice; top with optional almonds.