Ingredients for Low Fat Pineapple Chicken Stir Fry
- Light Soy Sauce
- Sugar
- Cider Vinegar
- Ketchup
- Ground Ginger
- Garlic
- Boneless Skinless Chicken Breast
- Vegetable Oil
- Stir Fry Vegetables
- Unsweetened Pineapple Chunks
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How to Make Low Fat Pineapple Chicken Stir Fry
- Whisk together 2 tablespoons low-sodium soy sauce, 1 tablespoon rice vinegar, 1 teaspoon cornstarch, 1/2 teaspoon grated ginger, 1/4 teaspoon garlic powder, and a pinch of red pepper flakes in a small bowl. Set aside.
- Heat 1 tablespoon of olive oil in a large skillet or wok over medium-high heat. Add 1 pound boneless, skinless chicken breast, cut into bite-sized pieces. Stir-fry for 5-6 minutes, until the chicken is cooked through and the juices run clear.
- Add 1 cup broccoli florets, 1/2 cup sliced bell peppers (any color), and 1/2 cup sliced carrots to the skillet. Stir-fry for 3-4 minutes, until the vegetables are crisp-tender.
- Stir in 1 cup of drained canned pineapple chunks and the soy sauce mixture. Cook for 1-2 minutes, until the sauce has thickened slightly and coats the chicken and vegetables.
- Serve immediately over brown rice or quinoa for a complete and satisfying meal.
Nutrition Information (Approximate per serving)
Sodium
33 g
Sugar
52g
Fat
5g
Carbs
5g
