1 (8oz) can pineapple tidbits, in juice
1-1/2 lbs chicken breast tenders, cut into 1 inch pieces
cooking spray
2 C. frozen bell pepper and onion stir-fry mix
1 Tbsp. cornstarch
2 Tbsp. water
2 Tbsp, low-sodium soy sauce
1 Tbsp. vinegar
1. Drain pineapple, reserving juice. Set aside
2. Heat a large nonstick skillet over medium-high heat. Coat pan and chicken with cooking spray. Add chicken to pan, and cook 5 minutes or until browned. Rinse stir-fry mix with hot water and drain; add to pan and cook 2 minutes.
3. When chicken is almost done, combine cornstarch, next 3 ingredients and reserved pineapple juice; stir with a whisk. Pour juice mixture into pan; stir in pineapple. Bring mixture to a boil, and cook 3 minutes or until sauce is thickened and chicken is done.
Cal 174, Pro 31.9g, Carb 11g, Fib .8g, Sod 304mg, Cal 7mg