- 2 teaspoons vegetable oil
- 3 chicken breasts, boned, skinned, and cut into 2-inch pieces
- 2 slices fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger
- 1 clove garlic, minced
- 1 can (8 ounce) pineapple chunks, drained (save juice)
- 1 1⁄2 cups orange juice
- 1 cup reduced-sodium chicken broth or water
- 2 tablespoons vinegar
- 4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms
- 1 medium tomato, cut in wedges
- 2 tablespoons reduced-sodium soy sauce
- 1 tablespoon sugar
- 2 tablespoons cornstarch
1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
2. Add chicken, ginger, and garlic, and cook 5 minutes or until chicken is no longer pink.
3. Add pineapple juice, 1 cup of orange juice, chicken broth, and vinegar. Cover and simmer for 5 minutes.
4. Add sliced vegetables. Cover and cook 3 minutes.
5. Mix remaining 1/2 cup orange juice, soy sauce, sugar, and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
6. Add tomato wedges and pineapple chunks.
7. Refrigerate leftovers within 2-3 hours.
Asian flavored foods often are high in sodium. This recipe uses lots of flavor from garlic, ginger, orange juice and vegetables so less sodium is needed. Serve over a bed of warm brown rice for extra fiber and round it off with a glass of non-fat milk as a refresher.