Extreme Low Fat Sweet-And-Sour Skillet Chicken

• 3 uncooked boneless skinless chicken breasts, cut into strips
• 1/4 cup chicken stock
• 2 stalks celery, diagonally sliced
• 1 onion, thinly sliced lengthwise
• 1 small red bell pepper, cut in strips
• 1 small green bell pepper, cut in strips
• 1/3 cup pineapple juice or 1/3 cup orange juice
• 2 tablespoons packed brown sugar (can use more)
• 2 tablespoons white vinegar
• 3 tablespoons soy sauce (or to taste)
• 1 tablespoon cornstarch
• 1 cup mangoes or 1 cup pineapple chunk
• 1 pinch salt and pepper

1. In a large skillet, bring chicken and stock to a simmer over med-high heat.
2. Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
3. Mix together the juice, brown sugar, vinegar and soy sauce until blended.
4. Stir into skillet; bring to a boil.
5. Cook, stirring for about 2 minutes, or until glossy and thickened.
6. Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
7. Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.

chicken breasts, chicken stock, stalks celery, onion, red bell pepper, green bell pepper, pineapple juice, brown sugar, white vinegar, soy sauce, cornstarch, mangoes, salt

Taken from www.food.com/recipe/extreme-low-fat-sweet-and-sour-skillet-chicken-78288 (may not work)