Ingredients
1 tablespoon plus 2 teaspoons reduced-sodium soy sauce, divided1 tablespoon sherry or reduced-sodium chicken broth1/2 teaspoon salt1/2 teaspoon garlic powder1/2 teaspoon ground ginger1 pound boneless skinless chicken breasts, cut into 1-inch cubes1 can (20 ounces) unsweetened pineapple chunks2 tablespoons plus 1/3 cup cornstarch, divided2 tablespoons sugar1/4 cup cider vinegar1/4 cup ketchup1 tablespoon canola oil2 cups hot cooked rice
Preparation
In a large resealable plastic bag, combine 1 tablespoon soy sauce, sherry or broth, salt, garlic powder and ginger; add the chicken. Seal bag and turn to coat; refrigerate 30 minutes.
Drain pineapple, reserving juice; set pineapple aside. Add enough water to juice to measure 1 cup. In a small bowl, combine 2 tablespoons cornstarch, sugar and pineapple juice mixture until smooth; stir in vinegar, ketchup and remaining soy sauce. Set aside.
Drain chicken and discard marinade. Place remaining cornstarch in a large resealable plastic bag. Add chicken, a few pieces at a time, and shake to coat. In a large nonstick skillet or wok coated with cooking spray, stir-fry chicken in oil until no longer pink. Remove and keep warm.
Stir pineapple juice mixture and add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Add chicken and reserved pineapple; heat through. Serve with rice.
