INGREDIENTS
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1/3 cup low sodium chicken broth
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2 tablespoons rice vinegar
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2 tablespoons ketchup
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1 tablespoon low sodium soy sauce
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2 teaspoons sesame oil
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1 tablespoon sugar
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2 teaspoons cornstarch
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1 tablespoon + 1 teaspoon canola or grapeseed oil
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1 pound skinless, boneless chicken breast, sliced into ½-inch cubes
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1 small green bell pepper, chopped
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1 small red bell pepper, chopped
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2 green onions (scallions), white and green parts, thinly sliced
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2 garlic cloves, minced
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2 teaspoons minced ginger
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1 cup cubed pineapple
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12 egg roll wraps