Stir-Fried Chicken with Pineapple and Peppers
Courtesy of Allrecipes.com

"Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus the dab of fresh ginger soothes stomachs and fights inflammation and blood clots."

Ingredients:

• 1/4 cup reduced-salt soy sauce
• 2 tbsp white wine vinegar
• 2 tbsp mirin (sweetened Asian wine)
• 1 tsp grated ginger root
• 2 crushed garlic cloves
• 1 tbsp cornstarch
• 2 tbsp sesame oil
• 1 lb boneless skinless chicken breast, cut in 1 inch pieces
• 6 large green onions, cut in 1 inch pieces
• 2 cups fresh pepper strips
• 1 cup fresh pineapple chunks
• 1/4 cup sliced almonds

Directions

1. Combine first six ingredients, stir well
2. Heat oil in a large skillet and stir fry chicken until brown and done, about 5 minutes. Remove from skillet. Add green onions, peppers and pineapple to the skillet, heat through. Pour in sauce and stir until thickened. Return chicken to skillet and heat through. Serve with brown rice. Top with almonds. Serves 6