1 Tablespoon extra virgin olive oil
1 Can (8 oz.) sliced water chestnuts, drained
1 Cup pineapple chunks
1 Pound chicken breast, chunked & cooked
1 red bell pepper, cut into strips
1 Tablespoon cornstarch
1-2 Clove garlic, minced
1/2 Cup white onion, chopped
1/2 Cup reduced sodium chicken broth
1/4 Cup orange juice & additional juice, if needed
14 cherry tomatoes, halved
2 Teaspoon low sodium soy sauce
Ground pepper, to taste
Organic brown rice, cooked
Chopped green onion for garnish

 Heat olive oil in sauté skillet or wok over medium heat. Add garlic and onion, and sauté for 2-3 minutes. Add chicken, bell pepper, pineapple, tomatoes and water chestnuts, and sauté for 2-3 minutes. Pour in chicken broth and soy. In a small bowl, mix cornstarch and juice until completely dissolved. Once broth is hot, add cornstarch mixture to stir-fry, stirring constantly. Sauté and stir 2-3 more minutes until sauce is thickened. Add additional juice, if desired, and pepper to taste. Serve over brown rice.

Serving Ideas:
For added flavor, cook rice in chicken broth.

For a more sophisticated taste, add 1 tsp. ground ginger to sauce.

For children, halve or eliminate soy sauce.

Serve stir-fry with a spinach salad topped with toasted almonds, mandarin oranges and your favorite light or fat-free dressing