Healthified Chicken-Pineapple Stir-Fry

 

3/4

cup Progresso® reduced-sodium chicken broth

3

tablespoons Progresso® red wine vinegar

2

tablespoons reduced-sodium soy sauce

4

teaspoons sugar

1

tablespoon cornstarch

1

clove garlic, minced

4

teaspoons canola oil

3

medium carrots, thinly sliced

1

large red sweet pepper, cut into bite-size strips

12

ounces frozen pea pods, thawed

12

ounces skinless, boneless chicken breast halves, cut into 1-inch pieces

1

8-ounce can pineapple chunks (juice-pack), drained

3

cups hot cooked brown rice

• 1 For sauce: In a small bowl, stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
• 2 In a large nonstick skillet, heat 3 teaspoons of the oil over medium-high heat. Add carrots and sweet pepper; cook for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
• 3 Add the remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks to skillet; heat through. Serve with hot cooked brown rice.