Preparation Time: 1 hour, 15 minutes
Equipment: French chef knife, Cutting Board, Kitchen Machine food cutter, 2-QT stainless Mixing Bowl, 11-inch Stir Fry Skillet/Mini-WOK
- 2 boneless, skinless chicken breasts, sliced into ½-inch strips
- ¼ cup brown sugar
- ¼ cup (60 ml) rice wine vinegar
- 2 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated #1 blade
- 1 clove garlic, minced
- 1 onion, sliced
- 1 green pepper, sliced
- 1 red pepper, sliced
- 1 cup fresh pineapple, cubed
In the mixing bowl, combine chicken, brown sugar, vinegar, soy sauce, ginger and garlic. Cover and Marinade chicken ½ hour.
To Stir-Fry; preheat WOK over medium-high heat, add chicken strips and stir-fry 2-3 minutes until cooked. Add onions, peppers, and pineapple, stir fry 1-2 minutes. To deglaze, add marinade and reduce to low-heat, cover with the vent open, and cook about 5 minutes.
Serve over rice and/or rice noodles.
NUTRITIONAL BREAKDOWN PER SERVING: Calories 259; Fat Grams 4; Carbohydrate Grams 28; Protein Grams 29; Cholesterol mg 73; Sodium mg 587.
THE POINT SYSTEM: Calorie Points 3½; Protein Points 4; Fat Grams 4; Sodium Points 26; Fiber Points 1; Carbohydrate Points 2; Cholesterol Points 7.