Ingredients
2
teaspoons canola or olive oil
1
lb boneless skinless chicken breasts, cut into 1-inch cubes
1/4
teaspoon salt
1
green bell pepper, cut into 1-inch pieces
1
red bell pepper, cut into 1-inch pieces
1
small onion, sliced into thin wedges
1
cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
1
can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved
1/4
cup rice vinegar
1/4
cup brown sugar
4
teaspoons cornstarch
1/8
teaspoon crushed red pepper flakes
4
cups hot cooked instant brown rice
Preparation
In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.
