Ingredients:
1 tablespoon rice wine vinegar
1 tablespoon grated ginger
1 lb boneless skinless chicken breasts, cut into 3/4 inch cubes
1 (20 ounce) cans pineapple chunks in juice, drained with juice reserved
1/2 cup fat-free chicken broth
2 tablespoons light brown sugar
2 teaspoons Worcestershire sauce
1/2 teaspoon mild chili powder
1/8 teaspoon cloves
1 cup cherry tomatoes
3 green onions, chopped
1 tablespoon cornstarch
3 tablespoons water
hot cooked rice
Directions:
Mix together vinegar, ginger, and chicken in a bowl, making sure chicken is coated.
In a skillet, heat 1/2 cup reserved pineapple juice, broth, brown sugar, Worcestershire sauce, chili powder, and cloves; bring to a boil, then reduce heat.
Add the chicken to the skillet and cook for 5 minutes or until chicken is cooked through.
Mix together cornstarch with water, set aside.
Add pineapple, tomatoes, green onions, and cornstarch mixture, and cook, stirring, until chicken is thickened and bubbly, about 2 minutes.
Serve with rice, if desired.
Servings: 4
Time preparation: 10 min.
Time total: 22 min.