This is so delicious, and once again, I was able to get Brent to eat vegetables. The broccoli in this recipe tastes so sweet. I served the stir fry over brown rice that I had added a touch of low-sodium soy sauce to.
2 boneless skinless chicken breasts
4 cups fresh or frozen broccoli
2 Tablespoons rice vinegar
4 teaspoons low sodium soy sauce
2 teaspoons corn starch
1 teaspoon onion powder
4 teaspoons EVOO
1 cup diced pineapple
Cook rice according to package directions. Cut chicken into bite size pieces. If the broccoli pieces are too big, you may need to cut them into smaller pieces. Heat EVOO in pan over medium-high heat. Add chicken and cook until browned. Add broccoli and 1/2 cup water. Cook 6 minutes. In a small bowl, mix 1/2 cup water, vinegar, soy sauce, cornstarch, and onion powder. Mix well, and pour over chicken. Cook 3 minutes. Reduce heat and stir in pineapple. Cook 1 minute. Serve over rice.