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• 1 Tbsp sesame oil
• 1 pound boneless, skinless chicken breasts, sliced into 3-inch strips
• 2 cloves garlic, minced
• 1 Tbsp minced fresh ginger root or 1 tsp ground ginger
• 4-5 sugar snap peas and/or 1/2 sliced zucchini and/or 1/2 cup broccoli flowerets
• 1/2 red bell pepper, seeded and sliced
• 1 medium carrot, sliced thin
• 1/2 red onion, sliced
• 1/2 cup pineapple tidbits canned in its own juice, reserve 1/2 cup of the pineapple juice
• 2 Tbsp chopped fresh cilantro
• 1 cup chicken broth
• 1/2 cup light soy sauce
• 1/2 cup unsweetened pineapple juice, reserved from canned pineapple tidbits
• 1 Tbsp brown sugar
• 1 Tbsp cornstarch

Heat sesame oil in medium skillet placed over medium high heat and cook the chicken until lightly brown. Add the minced garlic and ginger and stir until garlic is softened and fragrant. Add the vegetables and stir until crisp-tender. Add pineapple and cilantro and stir until heated through.
Combine chicken broth, soy sauce, pineapple juice, brown sugar and cornstarch, whisking to combine. Pour over chicken and vegetable mixture; stir until thickened.