Sweet and Sour Skillet Chicken

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“From Weight Watcher's magazine. If you use non fat chicken stock, there is only 180 calories and 1 gram of fat in this.”
READY IN:
30mins
SERVES:
4
UNITS:
Metric

Ingredients Nutrition

Directions

  1. Cut chicken in strips.
  2. In large skillet bring chicken and stock to simmer over medium high heat.
  3. Add celery, onion and sweet peppers.
  4. Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
  5. Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
  6. Cook, stirring, for about 2 minutes until glossy and thickened.
  7. Add pineapple.
  8. Simmer for about 2 minutes or until heated through.

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