Ingredients

• 4 tsp cornstarch, divided
• 5 tsp low-sodium soy sauce, divided
• 1 tsp minced peeled fresh ginger
• 1 tsp dark soy sauce
• 2 garlic cloves, minced
• 1 pound skinless, boneless chicken breast, cut into 2 x 12 inch thick pieces
• 1/2 cup fat-free, less-sodium chicken broth
• 1 tbsp brown sugar
• 3 tbsp ketchup
• 2 1/2 tbsp rice vinegar
• 2 tsp chilli paste (omit for baby)
• 1 tsp dark sesame oil
• 1 tbsp canola oil, divided
• 1 cup (1/2 inch) diced onion
• 1 cup (1/2 inch) diced green bell pepper
• 1 cup (1/2 inch) diced red bell pepper
• 1/2 cup (1 inch) slices green onions
• 1 cup (1/2 inch) diced fresh pineapple

*4 adult servings

Stove or oven method:

Combine 2 tsp cornstarch, 2 tsp low-sodium soy sauce, and next 3 ingredients in a medium bowl. Add chicken; stir well to coat. Set aside.

Combine broth, remaining 2 tsp cornstarch, remaining 1 tbsp low-sodium soy sauce, brown sugar, and next 4 ingredients.

Heat 1/2 tsp canola oil in a large skillet over medium-high heat. Add diced onion and next 3 ingredients to pan; saute 4 minutes or until crisp-tender. Transfer to a bowl.

Heat remaining 2 1/2 tsp 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.

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.

Tips:

This oriental favourite can be prepared for the whole family. Simply omit the chilli paste, cut a piece of chicken and a spoonful of vegetables into small pieces for your toddler. Serve on a small serving of rice.​​