"CHINESE CHICKEN with PEPPERS AND PINEAPPLE"

1 pound boneless, skinless chicken breasts
1 large red bell pepper, sliced
1 large green bell pepper, sliced
2 cups celery, chopped diagonally
1 medium onion, sliced
1 cup low-sodium chicken broth
1 tablespoon brown sugar
1 teaspoon Chinese 5-spice powder
2 cloves garlic, minced
1 16 oz. can pineapple chunks
1/4 cup low-sodium soy sauce
2 tablespoons apple cider vinegar
2 teaspoons cornstarch
white or brown rice, for serving

Cut chicken into strips.

Spray a large non-stick skillet with cooking spray.  Heat over medium-high heat and saute chicken strips just until browned lightly.  Remove chicken from pan and set aside.

Combine bell peppers, celery and onion and saute in skillet the chicken was cooked in.  Add chicken broth, brown sugar, 5-spice powder and garlic, then cover and cook for 2 minutes; uncover, and cook, stirring often until almost all of the liquid is evaporated.

Drain pineapple, reserving juice.  Mix juice with soy sauce, vinegar and cornstarch, making sure to dissolve cornstarch.  Stir into vegetables in skillet, along with the pineapple and cooked chicken strips.  Cook over medium-high heat until sauce thickens, about 2 minutes.  Serve over white or brown rice.  YIELD:  4 servings

If you want to freeze this, let cool and place in container.  When ready to eat, thaw then microwave or heat on stovetop on medium setting, stirring occasionally just until heated through.