2 bags Skinny Dip Rice Pearls
3/4 lb boneless chicken breasts, cubed
2 1/2 tablespoons Kikkoman Sweet & Sour Sauce
1/4 cup canned pineapple chunks in heavy syrup
1/2 cup sliced carrot
1/2 cup sliced bell pepper
1/2 small onion, cut in 1/2 then sliced thin
1 garlic clove, minced
1 tablespoon vegetable oil
3 teaspoons soy sauce
1/2 teaspoon cornstarch
Drain, rinse and boil rice pearls for 1 minute. Drain and dab with paper towels to dry well. Add to a small saucepan and mix with 1 tablespoon soy sauce and pepper.
In a small dish stir together juice from pineapple, chicken broth, sweet & sour sauce, 1 teaspoon soy sauce and cornstarch. Sprinkle chicken on all sides with salt, garlic powder and pepper.
Heat large nonstick skillet or wok with oil on medium high heat. Add garlic, onion, bell pepper and carrot. Stir fry 3 minutes then spoon onto a warm plate. Add chicken to wok and stir fry to lightly brown all sides. Add sauce mix and continue stir frying for 1 minute to thicken sauce. Stir in veggies and cook 1-2 minutes until hot.
Heat rice pearls on medium heat for 1-2 minutes or until hot and extra liquid is gone. Spoon onto 4 plates, top with chicken mixture and serve.
Calories: 183 grams.....Carbs: 10 grams.....Protein: 22 grams.....Fat: 6 grams