Sweet-and-Sour Chicken

8 servings

Vegetable cooking spray
1 pound chicken breast strips or tenders
2 cups sliced carrots
1 cup diced green bell peppers
1/2 cup onion, chopped
1 can pineapple chunks
2 cans dark kidney beans, rinsed and drained 
1 1/3 cups orange juice
2 tablespoons cornstarch
1/4 cup low-sodium soy sauce
1/4 cup packed light brown sugar
1/4 cup white vinegar
Salt and Pepper, to taste
4 cups cooked rice, warm ( I used orzo)

1. Spray large skillet or wok with cooking spray; heat over medium heat until hot. Stir-fry chicken, carrots, green peppers, and green onions until chicken is cooked, about 10 minutes.

2. Drain pineapple, reserving juice. Add pineapple and beans to pan. Combine reserved pineapple juice with enough orange juice to make 2 cups; whisk in cornstarch. Add juice mixture and remaining ingredients, except salt, pepper and rice, to skillet; heat to boiling. Reduce heat and simmer uncovered until chicken and vegetables are tender, about 10 minutes. Season to taste with salt and pepper; serve over rice.

Recipe from 1,001 Low-Fat Recipes