Ingredients
  • 3/4  cup reduced-sodium chicken broth
  • 3   tablespoons red wine vinegar
  • 2   tablespoons reduced-sodium soy sauce
  • 4   teaspoons sugar
  • 1   tablespoon cornstarch
  • 1   clove garlic, minced
  • 2   medium carrots, thinly sliced
  • 1   medium red sweet pepper, cut into bite-size strips (1 cup)
  • 4   teaspoons cooking oil
  • 1   cup fresh pea pods, tips and stems removed
  • 12   ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
  • 1  8  ounce can pineapple chunks (juice-pack), drained
  • 3   cups hot cooked brown rice
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Directions
1. 
For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
2. 
In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.
3. 
Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.

nutrition information

Per Serving: cal. (kcal) 265, Fat, total (g) 5, chol. (mg) 33, sat. fat (g) 1, carb. (g) 37, Monosaturated fat (g) 1, Polyunsaturated fat (g) 2, fiber (g) 3, sugar (g) 11, pro. (g) 17, sodium (mg) 315, Potassium (mg) 305, calcium (mg) 40.39, iron (mg) 1.26, Vegetables () 0.5, Starch () 1.5, Other Carb () 1, Lean Meat () 2, Percent Daily Values are based on a 2,000 calorie diet
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