Hungry Girl's Saucy Sweet and Sour Chicken

This recipe gives you so much more than the typical frozen dish, by including fresh veggies and using only lean chicken! The pineapple juice and honey make it just the right amount of sweet and tangy. If you serve it with soy sauce, be sure to double-check that it is gluten-free.

From Hungry Girl Clean & Hungry OBSESSED! by Lisa Lillien

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1 (16 oz) Can pineapple chunks packed in juice
2 tbsp Arrowroot powder
3 tbsp Plain rice vinegar
1 tbsp Honey
1 tbsp Reduced-sodium/lite soy sauce
1 1/2 tsp Tomato paste
1/2 tsp Chopped garlic
1/8 tsp Crushed red pepper
1/8 tsp Ground ginger
1 1/2 cup Broccoli florets
1 cup Chopped red bell pepper
1 cup Chopped onion
1 pound Raw boneless skinless chicken breast (cut into bite-sized pieces)
1/4 tsp Salt
1/4 tsp Black pepper
2 cups Bean sprouts

To make the sauce, drain the juice from the pineapple into a small bowl. Add arrowroot powder, and stire to dissolve. Add vinegar, honey, soy sauce, tomato paste, garlic, crushed red pepper, and ginger. Mix until uniform.

Bring an extra-large skillet sprayed with nonstick spray to medium-high heat. Add broccoli, bell pepper, onion, and 1/4 cup water. Cover and cook for 6 minutes, or until veggies are tender and water has evaporated. Transfer to a large bowl.

Remove skillet from heat. Re-spray, and return to medium-high heat. Add chicken, and sprinkle with salt and black pepper. Cook and stir for about 5 minutes, until cooked through.

Add bean sprouts, pineapple, cooked veggies, and sauce to the skillet. Cook and stir until sprouts have softened, sauce has thickened, and entire dish is hot and well mixed, about 4 minutes.