Healthier Sweet And Sour Chicken Stir Fry

• 8 ounces boneless skinless chicken breasts, cut into 1 pieces
• 0.5 (3 ounce) bell peppers, chopped
• 3 ounces chopped celery
• 1 1/2 ounces thin sliced baby carrots
• 3 ounces snap peas, cut in half widthwise
• 1/2 cup canned pineapple in juice, undrained
• 1 teaspoon cornstarch
• 2 tablespoons light soy sauce
• 1 teaspoon minced garlic
• 1 1/2 teaspoons cider vinegar
• 1 1/2 teaspoons Sugar Twin or 1 1/2 teaspoons Splenda sugar substitute
• 1/2 teaspoon ground ginger

1. Spray a non-stick skillet with cooking spray.
2. Saute garlic for 2 minutes. Add chicken and brown over medium heat. Add bell pepper, carrot, celery, and pea pods and stir fry for 5-7 minutes, until carrots soften just a bit.
3. In a small bowl, combine cornstarch and soy sauce and mix. Pour into skillet, along with pineapple, vinegar, Sugar Twin, and ginger. Stir well and bring to a boil.
4. Reduce heat and simmer 1-2 minutes until sauce thickens.
5. Serve over hot rice, or cabbage for a "lower carb" option.

chicken breasts, bell peppers, celery, thin, peas, pineapple, cornstarch, soy sauce, garlic, cider vinegar, sugar, ground ginger

Taken from www.food.com/recipe/healthier-sweet-and-sour-chicken-stir-fry-214007 (may not work)