Sweet & Sour Chicken

1. In a large skillet or wok, heat oil over medium-high heat. Add chicken and cook for 4 minutes or just until no pink remains. Add broccoli, pepper-onion mixture, and 3/4 cup pineapple chunks (set aside the rest of the pineapple for another time). Cook for 5 minutes or until vegetables are heated through.
2. In a small bowl, combine the reserved pineapple liquid, soy sauce, vinegar, ketchup, sugar, and cornstarch; mix well. Stir into skillet and cook 2 to 3 minutes or until sauce has thickened. Serve immediately.

Better-for-You Tip: By having a few basics on hand, like the individual quick-frozen peppers & onions and the broccoli, it allows us to add the fresh-from-the-garden taste and nutrition to almost any dish without all the prep work. (Plus they’re always ready when we need them). Also, since they’re packed in natural juices, the pineapple chunks contain no added sugar. It’s a good idea to keep these on hand for cooking or a Better-for-You snack.

Nutrition based on 1/4 of the recipe:

Calories 272, Calories from Fat 59g, Total Fat 6.6g, Saturated Fat 0.9g, Trans Fat 0.0g, Cholesterol 0.0mg, Sodium 727mg, Total Carbohydrate 14g, Dietary Fiber 2.7g, Sugars 17.0g, Protein 29.0g