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 1 tablespoon canola oil
1 to 1-1/2 lb. boneless skinless chicken breasts, cut into bite-size pieces
1 green bell pepper, cut into bite-size pieces
1 red bell pepper, cut into bite-size pieces
1 can (15-1/4 ounces) pineapple chunks, packed in juice
1/3 cup Burleson's Pure Clover Honey
1/4 cup ketchup
1 tablespoon cornstarch
1 tablespoon vinegar
3 cups hot cooked rice
In large skillet or wok, heat oil until hot. Add chicken; stir-fry for 4 to 5 minutes or until chicken is no longer pink inside. Add green and red bell pepper; stir-fry for 2 minutes. Drain pineapple, reserving juice. In small bowl, stir together pineapple juice, honey, ketchup, cornstarch and vinegar; add to chicken mixture. Stir to coat; cover and cook over medium heat for1 minute or until sauce is thickened. Stir in pineapple chunks and heat through (about 1 minute). Serve over rice.
Makes 4 to 6 servings.
Bee Healthy Tip:
Increase your vegetable intake for good health. Vegetables provide Vitamins C and A, plus they are a great source of fiber.
Stir-frying is one of the most healthful ways of cooking.
Nutrients Per Serving: Calories - 326, Protein - 10 g, Carbohydrates - 55 g, Fiber - 5 g, Fat - 8 g, Cholesterol - 20 mg, Iron - 1 mg.
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