Ingredient: seasoned rice vinegar

Super Skinny Sweet and Sour Chicken

How To Prepare
1. Cook rice according to package directions except you don’t need to add oil or salt to the water while cooking.

2. In the meantime, coat the bottom of a nonstick pan with cooking spray. Heat 1 teaspoon oil over medium-high heat. Add garlic, ginger, red pepper flakes, and chicken to pan; sauté 5 minutes or until chicken is done. Remove chicken mixture from pan; set aside.

3. Coat pan again with cooking spray and heat remaining 1 teaspoon of olive oil. Add onions, celery and red bell pepper to pan. Sauté 3-4 minutes until crisp-tender. Drain pineapple, reserving juice. Add 1½ cups pineapple chunks to pan; cook 30 seconds (Reserve remaining pineapple for another use). Combine the reserved ¾ cup pineapple juice, teriyaki, vinegar, flour, syrup and sugar substitute in a bowl, stirring with a whisk until smooth.

4. Return chicken mixture to pan. Stir in juice mixture; bring to boil. Cook 1-2 minute until sauce thickens a bit.

5. To serve: Spread ½ cup rice over each plate. Top each with about 1 cup sweet and sour chicken.

6. This dish freezes great. Mix together the chicken and rice and freeze in individual servings.

Makes 6 servings (1 cup sweet and sour chicken plus ½ cup rice)

Skinny Hot and Sour Chicken Soup

How To Prepare
1. Prepare the noodles according to package directions. Drain and set aside.

2. In the meantime, in a large nonstick pot or pan, heat the olive oil. Cook the cubed chicken breast over medium heat until all pink color is gone. Add the mushrooms, garlic, ginger and cook over medium heat for 4 minutes. Stir often. Mix in broth, vinegar, teriyaki and red pepper flakes. Bring to a boil. Stir in cabbage and chicken. Return to a boil; reduce heat and simmer, uncovered, for 5 minutes.

3. Stir in cooked noodles, lemon juice and remove from heat.

4. Ladle into each bowl and garnish each serving with 1 tablespoon sliced green onions.

Makes 4 main course servings