Healthier Sweet and Sour Chicken Stir Fry...

2 boneless skinless chicken breast cut into bite size pieces
1 tsp. minced garlic
3/4 package mushrooms
1/4-1/2 bag frozen peppers (yellow, red, and green)
broccoli cut into bite size pieces
shredded carrots
1/2 yellow zucchini
1/2 cup canned pineapple tidbits with its juice (I just used a spoon and scooped out of the can with the juices)
1 tsp. cornstarch
2 tablespoons light soy sauce
1 1/2 tsp. apple cider vinegar
1 1/2 tsp. sugar or splenda

Spray your frying pan generously with pam. When pan is hot put chicken and garlic in pan. Sauté chicken until cooked through. Use a slotted spoon and take chicken out of pan. Place all of the vegetables in the pan and cook over medium heat until vegetables soften stirring often. In cup combine soy sauce, cornstarch, and vinegar and mix thoroughly. Add chicken back into frying pan with the vegetables and pour the liquid mixture and your pineapple with the juice into the pan. Raise the heat and simmer for a few minutes.

For a low carb diet eat over cooked spinach or cooked cabbage. Otherwise eat with steamed brown or white rice.

***Don't expect a thick stir fry sauce with this recipe. I would refer to the sauce as a light but flavorful liquid that coats the dish.