Skinny Sweet and Sour Chicken

Ingredients

• 2 teaspoons canola or olive oil
• 1 lb boneless skinless chicken breasts, cut into 1-inch cubes
• 1/4 teaspoon salt
• 1 green bell pepper, cut into 1-inch pieces
• 1 red bell pepper, cut into 1-inch pieces
• 1 small onion, sliced into thin wedges
• 1 cup Progresso™ reduced-sodium chicken broth (from 32-oz carton)
• 1 can (8 oz) pineapple chunks in unsweetened juice, drained and liquid reserved
• 1/4 cup rice vinegar
• 1/4 cup brown sugar
• 4 teaspoons cornstarch
• 1/8 teaspoon crushed red pepper flakes
• 4 cups hot cooked instant brown rice

Instructions

1. In 12-inch nonstick skillet, heat oil over medium-high heat. Sprinkle chicken with salt; cook and stir 4 to 5 minutes or until chicken is no longer pink in center. Remove from skillet.
2. In same skillet, cook bell peppers and onion over medium-high heat 3 to 5 minutes, stirring frequently, until vegetables are crisp-tender. Return chicken to skillet.
3. In small bowl, mix broth, reserved pineapple liquid, vinegar, brown sugar, cornstarch and crushed red pepper flakes; stir into chicken mixture. Add pineapple; heat to boiling. Reduce heat; cook uncovered, stirring frequently, until sauce is thickened and bubbly. Serve over rice.