Pineapple & Pepper Chicken Stir-Fry

We're about 6 months into the whole "lets eat healthier" thing. And so far it's going well. Aside from the whole cauliflower pizza experiment, all of the recipes have tasted, well... good. A lot of the recipes have come from my friend Gina (ok, she's not really my friend, but it would be really cool if she was because her dinners are always delicious and her pictures are to die for!) at skinnytaste.com. Since I never post recipes of things I don't eat, like ground beef or veal, you should check out her blog for yourself!

INGREDIENTS

• 1 lb boneless skinless chicken breast, cut into 1-inch cubes
• 1 tbsp Thai Kitchen fish sauce
• 2 tbsp cornstarch
• 1 tbsp oil, divided
• 1 tsp minced garlic
• 1 tsp minced ginger
• 2 cups cubed assorted colors bell peppers (1/2-inch cubes)
• 1 red chili pepper, chopped (optional or to taste)
• 1 cup fresh pineapple chunks
• 1/2 cup Thai Kitchen Pineapple & Chili dipping sauce
• cilantro leaves (for garnish)

DIRECTIONS

Mix chicken and fish sauce in medium bowl. Add cornstarch; toss to evenly coat. Set aside.

Heat 1/2 tablespoon of the oil in large nonstick skillet on medium-high heat. Add garlic and
ginger; stir fry 30 seconds. Add bell peppers, chili pepper if using and pineapple; stir fry 3 to 5 minutes or until peppers are tender-crisp. Add sauce; cook and stir until heated through. Remove from skillet.
Heat remaining oil in the skillet. Add chicken; stir fry 5 minutes or until cooked through. Return bell pepper mixture to skillet; stir fry until well blended. Garnish with cilantro.VERDICT

My husband was coming home late the night I made this. I plated the meal and put in the oven to keep warm. It was that good- I didn't want him to ruin it with the microwave!
NUTRITION

Servings: 4 • Size: 1.25 cups • Old Points: 4 pts • Points+: 5 pts
Calories: 186.6 • Fat: 4.6 g • Carbs: 15.5 g • Fiber: 0.9 g • Protein: 20.8 g • Sugar: 8.3
Sodium: 557.2