Pineapple Sweet & Sour Chicken
Prepare some of your favorite rice (brown) ahead of time and make sure you make enough for the next day. This re-heats well for a quick lunch (and tastes less vinegary the next day).
1 green pepper (coarsely chopped)
1 red pepper (coarsely chopped)
½ large white onion (coarsely chopped)
1 can mushrooms (optional)
2 tablespoons ketchup
1/4 cup vinegar
Take two chicken breasts and cook in a pan coated with non-stick (no fat) spray. Meanwhile, put one large can diced pineapple (no sugar added) including juice in a pan and bring to a simmer. Reduce heat and let simmer for a couple minutes then add ingredients listed above. Let simmer 5-10 minutes. Take cooked chicken, chop into chunks and add to mixture. Mix 1 tablespoon corn starch with 1 tablespoon cold water in a cup and pour into mixture. Bring to a light boil stirring constantly until it thickens. Remove from heat and serve over a portion of prepared brown rice. Enjoy with a glass of lemon ice water!