One of my biggest temptations to healthy eating is Chinese food. I can’t seem to get enough of it! I decided to try and make a lighter version of one of our family favorites at home. It was so easy to throw together and saved us a few more calories than eating take out.
3 boneless, skinless chicken breast halves, cut into 1″ pieces
1/2 cup chicken broth
1/2 cup light brown sugar
1/2 cup granulated sugar
1/3 cup white vinegar
3 Tablespoons lemon juice
3 Tablespoons low sodium soy sauce
3 Tablespoons tomato paste
1/2 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ground black pepper
1/3 cup chicken broth
1/3 cup cornstarch
1 cup canned pineapple chunks, drained
1 onion, cut into 1″ pieces
1 green bell pepper, cut into 1″ pieces
Place diced chicken in the bottom of slow cooker. In a mixing bowl, combine 1/2 cup chicken broth, brown sugar, granulated sugar, vinegar, lemon juice, soy sauce, tomato paste, garlic powder, ginger, and pepper. Whisk until well blended. Pour mixture over the chicken and cover the slow cooker with lid. Cook on low for 5-7 hours.
In a small bowl, whisk together 1/3 cup chicken broth and 1/3 cup cornstarch until well blended. Stir cornstarch mixture into chicken mixture in the slow cooker. Add diced pineapple, onion and bell pepper. Cover slow cooker with lid and cook mixture on low for an additional 20-30 minutes until sauce thickens and fruit and veggies are slightly tender. Serve over rice.
(Recipe adapted from Cooking Classy)
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