Serves: 4
Total Calories: 216
Cut chicken breasts into cubes. In a large non-stick skillet, heat oil. Add onion and stir-fry until lightly brown. Add snow peas and red pepper stir-fry until crisp-tender. Remove from pan and set aside. Add remaining oil to skillet. Add chicken and stir-fry until chicken is no longer pink when cut with a knife and juices run clear. Drain pineapple reserving 1/2 cup juice. Combine reserved pineapple juice, ketchup, agave, vinegar, soy sauce, ginger, garlic and cornstarch. Add to chicken and cook until mixture thickens. Return vegetables to pan add pineapple chunks and stir-fry 2 minutes.
SUBSTITUTION: 1/2 teaspoon ground ginger may be substituted for fresh ginger root.
This Agave Sweet and Sour Chicken recipe is from the Agave Recipes Cookbook. Download this Cookbook today.
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