• 3/4  cup 
    reduced-sodium chicken broth
  • 3   tablespoons 
    red wine vinegar
  • 2   tablespoons 
    reduced-sodium soy sauce
  • 4   teaspoons 
  • 1   tablespoon 
  • 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
For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.
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.
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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