This Hungry Girl recipe is absolutely to die for! It can be found in her new cookbook (my new bible), "300 under 300". I love all of her recipes- they are nutritious, yet tasty and easy to pull together. I am usually tired when I get home from work and none of her recipes require a lot of time or prep work.
12 oz raw boneless skinless lean chicken breast, cut into bite-sized pieces
1/8 tsp salt
1/8 tsp black pepper
1 1/2 cups broccoli florets
1 cup chopped red bell pepper
1 cup chopped celery
1 cup chopped onion (I added this to the recipe)
16 oz. canned pineapple chunks packed in juice (not drained)
1 tbsp cornstarch
3 tbsp seasoned rice vinegar
1 tbsp ketchup
1 tbsp reduced-sodium/lite soy sauce
1/2 tsp chopped garlic
1/4 tsp crushed red pepper
1/8 tsp ground ginger
2 cups bean sprouts (I left these out)
Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove.
Season chicken with salt and black pepper and place in the skillet/wok.
Stirring occasionally, cook until chicken is no longer pink on the outside.
Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes.
To make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove, stirring frequently, cook until thickened, about 3 minutes.
To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.
Fat 2.0 grams
Protein 30.0 grams
Carbs 37.0 grams