6 servings (serving size: 1/6 of chicken mixture and 1/2 cup rice)
2 tablespoons cornstarch
3/4 teaspoon ground ginger
1/4 teaspoon garlic powder
1 1/2 cups pineapple juice
1/4 cup rice wine vinegar
1/4 cup low-sodium soy sauce
1/4 cup reduced-calorie ketchup
1 tablespoon low-sodium Worcestershire sauce
1 1/4 pounds skinless, boneless chicken breast halves, cut into 1-inch pieces
1 cup thinly sliced green bell pepper (about 1 large)
3 cups cooked long-grain rice
How to Make It
Combine first 9 ingredients; set aside.
Coat a large nonstick skillet with cooking spray; place over medium-high heat until hot. Add chicken; stir-fry 5 minutes. Add green bell pepper; stir-fry 2 minutes. Gradually stir cornstarch mixture into chicken mixture. Cook over medium heat, stirring constantly, until mixture is thickened and bubbly.
To serve, spoon 1/2 cup rice onto each plate; top evenly with chicken mixture.