Spicy Sweet-and-Sour Chicken

4 t. cornstarch, divided
5 t. low-sodium soy sauce, divided
1 t. minced peeled fresh ginger
1 t. dark soy sauce
1 t. Shaoxing (Chinese rice wine) or dry sherry
1/8 t. white pepper
2 garlic cloves, minced
1 lb. skinless, boneless chicken breast, cut into 2x1/2-inch thick pieces
1/2 C. fat-free, reduced-sodium chicken broth
1 T. brown sugar
3 T. ketchup
2-1/2 T. rice vinegar
2 t. chile paste
1 t. dark sesame oil
1 T. canola oil, divided
1 C. (1/2-in)diced onion
1 C. (1/2-in) diced green bell pepper
1 C. (1/2-in) diced medium red bell pepper
1/2 C. (1-in) slices green onion
1 C. (1/2-in) diced fresh pineapple

Combine 2 t. cornstarch, 2 t. low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl.  Add chicken; stir well to coat.  Set aside

Combine chicken broth, remaining 2 t. cornstarch, brown sugar, remaining 1 T. low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil

Heat 1/2 t. canola oil in a large skillet over medium-high heat.  Add diced onion, bell peppers and green onions to pan; saute 4 minutes or until crisp tender.  Transfer to a bowl.

Heat remaining 2-1/2 t. canola oil in pan.  Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute.  Saute an additional 3 minutes or until chicken is done.

Return vegetable mixture to pan.  Add soy sauce mixture and pineapple, stirring well to combine.  Bring to a boil; cook 1 minute or until thickened, stirring constantly.

8 servings: 132 calories, 3.8g fat, 12.7g protein, 12.2g carbs, 1.4g fiber. 304mg sodium