Sweet and Sour Pineapple Chicken

Ingredients:

• 1/3 cup ketchup
• 3 Tbsp reduced-sodium soy sauce
• 2 tbsp unseasoned rice vinegar (or plain vinegar)
• 3 tbsp sugar
• 1 tbsp cornstarch
• 2 tsp canola oil
• 1 lb boneless skinless chicken breast halves cut into 3/4 inch chunks
• 1-11/2 cups of diced peppers (the more color the better)
• 1 1/2 cups broccoli
• 1 8-ounce can pineapple chucks in juice, drained
• 1 tbsp of lime juice

1. Stir together the ketchup, soy sauce, vinegar, sugar and cornstarch in a small bowl until smooth; set aside.

2. Heat the oil in a non-stick wok or deep non-stick skillet over medium high heat. When a drop of water sizzles in it, and chicken and stir-fry until cooked through, about 5 minutes. Transfer to a bowl and set aside.

3. Add the remaining ingredients to the wok; stir-fry until the pepper is crisp-tender, about 3 minutes. Return the chicken to the wok along with the ketchup mixture. Stir-fry until the sauce thickens and bubbles, about a minute.

WW Points Value: 6

Note:This recipe appears in the Weight Watchers in 20 minutes cookbook. The original recipe had 1/2lb snow peas trimmed, 1 cup drained canned straw mushrooms, and a red bell pepper cut into 3/4 inch slices. I had to get creative so I substituted broccoli for the snap peas and mushrooms and used diced peppers from Trader Joe's. I added the lime juice becuase I saw Rachael Ray add lime juice to Sweet-and-Sour Pork. You could use pork instead of Chicken. I've never tried it but if you have, let me know how it tastes.