1 lb chicken breast, skinless, cubed
2 bell peppers (green, red or yellow), diced
1/2 c pineapple chunks
1 tsp cornstarch
1/4 c teriyaki sauce, low sodium
1 tsp honey (optional)
1/2 c chicken broth, low sodium
2 tsp extra virgin olive oil
Directions:
– heat oil and cook chicken for 5 minutes
– add bell pepper, cover and cook another 10 to 12 minutes
– stir together chicken broth, corn starch, teriyaki sauce and honey and add to chicken
– cook 2 to 3 min longer or until thickened
– serve over brown rice