4 teaspoons cornstarch, divided
2 cloves garlic, minced
1 teaspoon minced fresh ginger
1/4 teaspoon crushed red pepper
1 1/2 pounds skinless, boneless chicken breast, cut into 1/2-inch pieces
¼ cup reduced-sodium soy sauce, divided
½ cup pineapple juice
1 tablespoon brown sugar
2 tablespoons rice vinegar
2 teaspoons chile paste
2 tablespoons ketchup
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
3/4 cup chopped onion
1 cup chopped red bell pepper
1 cup fresh pineapple, diced
1/4 cup dry-roasted chopped cashews
Combine 2 teaspoons cornstarch, 1 tablespoon low-sodium soy sauce, and garlic, ginger and red pepper in a medium bowl. Add chicken; stir well to coat. Set aside.
Combine pineapple juice, remaining 2 teaspoons cornstarch, remaining low-sodium soy sauce, brown sugar, and next 4 ingredients in a bowl, stirring with a whisk until smooth.
Heat 1/2 tablespoon canola oil in a large skillet over medium-high heat. Add diced onion and red pepper to pan; sauté 4 minutes or until crisp-tender. Transfer to a bowl.
Heat remaining ½ tablespoon canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring, 1 minute. Sauté an additional 3 minutes or until chicken is done.
Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly. Sprinkle with cashews. Serve over rice, if desired.
Yield: 4 servings; 388 calories, 12 grams fat
Barbra Crumpacker, RD Cookalulu.com