• 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.