Slimmed Down Sweet & Sour Chicken

Sometimes I crave good Chinese food, but am hesitant to indulge in the calorie-laden dishes. To fight your next craving, try this Rachael Ray-inspired dish that slashes the calories, but keeps all the flavor. 

1 can (20 oz.) pineapple chunks, reserve 1 cup of juice

4 T. rice vinegar

4 T. soy sauce

2 ½ T. cornstarch

2 T. ketchup

1 tsp. red pepper flakes

4 tsp. grated fresh ginger

1-1   ½ lbs. boneless, skinless chicken breast, cubed

1 T. canola oil

1 red bell pepper, cubed

Salt and pepper to taste

In a small bowl, whisk together pineapple juice, vinegar, soy sauce, cornstarch, ketchup, red pepper flakes, and ginger. Set aside.

In a large skillet, preheat the oil over medium-high heat. Season chicken with salt and pepper; add to the hot oil and cook until browned, stirring occasionally. Transfer the chicken to a paper towel-lined plate and set aside. Add the bell pepper to the hot pan and cook about 2 minutes. Stir in pineapple chunks and chicken.

Whisk the pineapple juice mixture into the chicken mixture and cook, stirring occasionally, until the sauce has thickened and chicken is cooked through. Serve, with sauce, over steamed white or brown rice.