Sweet-and-Sour Chicken

Source: Better Homes and Gardens

adapted by http://theresalwaysthyme.blogspot.com/

3/4 cup reduced-sodium chicken broth

3 tablespoons red wine vinegar

2 tablespoons reduced-sodium soy sauce

4 teaspoons sugar

1 tablespoon cornstarch

1 clove garlic, minced

2 medium carrots, thinly sliced

1 medium red sweet pepper, cut into bite-size strips (1 cup)

4 teaspoons cooking oil

1 cup fresh pea pods, tips and stems removed

12 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces

1 8-ounce can pineapple chunks (juice-pack), drained

3 cups hot cooked brown rice

For sauce, in a small bowl stir together chicken broth, vinegar, soy sauce, sugar, cornstarch, and garlic; set aside.

In a large nonstick skillet cook and stir carrots and sweet pepper in 3 teaspoons of the hot oil over medium-high heat for 3 minutes. Add pea pods. Cook and stir about 1 minute more or until vegetables are crisp-tender. Remove from skillet; set aside.

Add remaining 1 teaspoon oil to skillet. Add chicken to skillet. Cook and stir for 3 to 4 minutes or until chicken is no longer pink. Push chicken from center of skillet. Stir sauce; add to center of skillet. Cook and stir until thickened and bubbly. Add vegetable mixture and pineapple chunks; heat through. Serve with hot cooked brown rice.