A delightful and healthier take on the classic sweet and sour chicken stir-fry, perfect for a quick and flavorful meal.
Heat a non-stick skillet over medium heat and add a drizzle of oil.
Ensure the skillet is hot before adding ingredients to prevent sticking.
Add the minced garlic and sauté until fragrant.
Stir constantly to avoid burning the garlic.
Add the chicken pieces and cook until browned on all sides.
Cut the chicken into even pieces for uniform cooking.
Add the bell pepper, celery, and carrot to the skillet and stir-fry until slightly tender.
Keep the vegetables slightly crisp for better texture.
In a small bowl, mix the soy sauce, vinegar, sugar substitute, cornstarch, and ground ginger.
Whisk the sauce ingredients thoroughly to avoid lumps.
Pour the sauce into the skillet and add the pineapple chunks. Stir well and bring to a boil.
Ensure the sauce coats all the ingredients evenly.
Reduce the heat and simmer until the sauce thickens.
Stir occasionally to prevent the sauce from sticking to the skillet.
Serve the stir-fry over steamed rice or your preferred base.
Garnish with chopped green onions or sesame seeds for added flavor.
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