My First Cooking: Quick Sweet and Sour Chicken Stir-Fry

Ingredients:

8 ounces boneless skinless chicken breasts, cut into 1 pieces 1 1/2 ounces thin sliced baby carrots 1/2 (3 ounce) bell peppers, chopped 1 teaspoon minced garlic 3 ounces chopped celery 3 ounces snap peas, cut in half width-wise 1 teaspoon cornstarch 1/2 cup canned pineapple in juice, undrained 2 tablespoons light soy sauce 1 1/2 teaspoons cider vinegar 1/2 teaspoon ground ginger 1 1/2 teaspoons Splenda sugar substitute

Method:

1. Spray a non-stick skillet with cooking spray and saute the garlic for about 2 minutes. 2. Add the chicken and brown over medium heat. 3. Add the carrots, bell peppers, pea pods and celery, and stir fry for about 5-7 minutes (until the carrots soften a little bit). 4. In a small bowl, combine the soy sauce and cornstarch; mix. Pour into the skillet, along with the vinegar, pineapple, Splenda and ginger. Stir well and bring to a boil. 5. Reduce the heat and simmer for about 1-2 minutes (until the sauce thickens). 6. Serve over hot rice, rice noodles or cabbage.