sharon

Sweet and Sour Chicken Stir fry

2 teaspoons sesame oil
1 pound boneless, skinless chicken breast halves, cut into 1/2-inch cubes or strips
1 teaspoon minced garlic
1 (15 1/2-ounce) can pineapple chunks in unsweetened juice
1 (1.6-ounce) package no-fat brown gravy mix
1 red bell pepper, cut into 1-inch pieces
1/4 cup packed brown sugar
2 tablespoons reduced sodium soy sauce
1 teaspoon grated fresh gingerroot (or 1/2 teaspoon ground ginger)
2 cups snow peas, washed and trimmed
3 cups hot cooked lo mein noodles, vermicelli noodles or rice

Heat oil in nonstick skillet. Add chicken and garlic; stir fry until chicken
turns white on both sides. Meanwhile, drain pineapple juice into a 2-cup glass
measure; add enough water to make 2 cups liquid. Pour 11/2 cups of the liquid
into skillet; heat to boiling. Stir gravy mix into remaining 1/2 cup liquid;
stir into boiling mixture until thickened.
Add pineapple, bell pepper, brown sugar, soy sauce and gingerroot. Stir gently
to combine. Simmer 3 minutes; stir in snow peas. Simmer for 2 minutes longer or
until vegetables are crisp-tender.

Serve over noodles or rice.

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