• 2 chicken breast cut into chumks
• 2 1/2 cups pineapple chunks(I like a little more)
• 1/8 cup splenda(I don’t even add this anymore)
• 2 tbsp cornstarch
• 1/4 cup vinegar
• 3 tbsp low sodium soy sauce
• 1/2 tsp salt
• 1 sm green pepper cut in stripes
• 1 sm orange, yellow or red pepper cut in stripes
• 1 med onion cut in stripes
• 2 cups broccoli cut in small pieces
• 6 to 10 muchrooms cut in chunks

1. Drain pineapple and save juice
2. Mix sugar, cornstarch. Add pineapple juice,soy sauce and salt.
3. Heat 1 tbsb chicken broth or oil or spray your pan with pam and stir-fry chicken until cooked.
4. Add juice mixture and cook on med until thickened.
5. Add broccoli and cook another 2 to 3 mins.
6. Add pineapple, peppers and onion and cook for another 2 to 3 mins or until veggies are as tender as you like them.

   Serve this over a bed of spinach, using the sauce as a dressing. If you don’t like spinach feel free to use whatever greens you prefer. Also if you are allowing yourself carbs at supper, serve over a bed of long grain rice. This was mum’s choice. 

Posted on May 25th, 2007 by neslyn
Filed under: Full Meals