This is a recipe that I'm pretty sure is in a Weight Watcher's cookbook from the 70's but I've updated it to currently available products. My family enjoys it and I think it's pretty tasty and served this as a lunch special when I managed a restaurant. Yummy!
1cut up all peppers and onion to small pieces that are pretty equal. open the can of pineapple and drain the juice and put the juice in a dish (you'll need it in step three)
2use a large skillet or a chinese wok. Heat vegetable oil and/or sesame oil in pan. cut up chicken breasts to quarter inch chunks and then saute them in the oil and sprinkle with garlic. Once the chicken is white, then add all the vegetables and the drained pineapple. saute the veggies, pineapple and chicken until the peppers are softened.
3in the pineapple juice from step one, add the ketchup, vinegar, soy sauce, splenda and cornstarch (ensure the cornstarch is the LAST think you add and mix it with a little juice by itself BEFORE adding it to the whole mix). Use an egg beater to incorporate all liquids.
4drizzle all liquids into the skillet/wok and allow the mix to thicken. If need be add more soy sauce.
Serve over brown rice or white rice depending on your preference. ENJOY!!!!