Sweet & Sour Chicken Stir Fry

When I made this I was expecting a healthy version of Sweet & Sour Chicken you would get as take out. It turned out nothing like that. It did however turn into a really good stir fry. I love anything with pineapple in it anyways, but never thought to add it to a stir fry.

I also love meals that fill the whole plate and keeps me eating longer and this one does just that.

Sweet & Sour Chicken Stir Fry
Adapted from Delishuss Blog
Originally from Weight Watchers magazine

Ingredients

• 1 can (14.5 ounces) pineapple chunks or rings in natural juice
• 1/2 cup chicken or vegetable stock
• 1 tbsp low-sodium soy sauce
• 1 tbsp rice or white wine vinegar
• 2 tsp tomato puree
• 1 tsp honey
• 2 tsp cornflour
• cooking spray
• 1 lb skinless boneless chicken breast, chopped
• 1 onion, sliced
• 1 large carrot, sliced thinly
• 1 zucchini, chopped
• 1 red pepper, de-seeded and chopped
• 1 green pepper, de-seeded and chopped
• 2 tomatoes, chopped
• Fresh coriander leaves, to garnish (optional)
• 2 cups brown rice

Directions

•  Drain the juice from the can of  pineapple into a bowl and add the chicken stock, soy sauce, vinegar, tomato puree, honey and cornflour. Stir to blend, then set aside. Chop the pineapples into pieces if you’ve bought rings.
• Cook the rice according to the pack instructions.
• Meanwhile, mist a wok or large frying pan with cooking spray. Add the chicken and stir fry over a high heat for 3-4 minutes, until browned.
• Add the onion, carrot, zucchini and peppers to the chicken and continue to stir fry for 3-4 more minutes.
• Stir sauce and add it to the chicken and vegetables, along with the pineapple and tomatoes. Stir until thickened, then turn the heat to low and cook for 4-5 minutes. Serve with the rice, garnished with coriander, if you like.

Servings = 4

Weight Watchers Points Plus = 9 with 1/2 cup uncooked rice