Spicy Sweet-and-Sour Chicken

I'm in the process of cleaning out my stash of recipes to try, and I had this one that I'd torn out of a Cooking Light magazine. The preparation took a little extra time, but it was well worth it. The meal was just as delicious as it is colorful. Honestly I'm not a big fan of pineapple in savory meals, so that's the only change I would make next time (unless Aubrey wanted it in there). I'm not opposed, but it's just not my preference.


Ingredients:
4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1 teaspoon dark soy sauce (I just used more of the low-sodium)
1 teaspoon dry sherry
1/8 teaspoon white pepper (I just used black... it's what I had on hand)
2 garlic cloves, minced
1 pound skinless, boneless chicken breast, cut into 2 x 1/2-inch-thick pieces
1/2 cup fat-free, less-sodium chicken broth
1 Tablespoon brown sugar
3 Tablespoons ketchup
2 and 1/2 Tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 Tablespoon canola oil, divided
1 cup diced onion
1 green bell pepper, diced
1 red bell pepper, diced
1/2 cup slices green onions (1-inch)
1 cup diced fresh pineapple (1/2 inch)

Directions:
1.
Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
2.
Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, ketchup, vinegar, chile paste, and sesame oil.
3.
Heat 1/2 teaspoon canola oil in a large skillet over medium-high heat. Add diced onion, bell peppers, and green onions to pan; saute 4 minutes or until crisp-tender. Transfer to a bowl.
4.
Heat remaining 2 and 1/2 teaspoons canola oil in pan. Add chicken mixture to pan, and spread in an even layer; cook, without stirring 1 minute. Saute an additional 3 minutes or until chicken is done.
5.
Return vegetable mixture to pan. Add soy sauce mixture and pineapple, stirring well to combine. Bring to a boil; cook 1 minute or until thickened, stirring constantly.
Yield: 8 servings (serving size: about 2/3 cup)

Nutritional Info: 132 calories; 3.8g fat; 12.7g protein; 12.2 g carbs; 1.4g fiber; 31mg cholesterol; 0.9mg iron; 304mg sodium; 26mg calcium