12 oz. raw boneless skinless lean chicken breast, cut into bite-sized pieces 1/8 tsp. salt 1/8 tsp. black pepper 1 1/2 cups broccoli florets 1 cup chopped red bell pepper 1 cup chopped celery 16 oz. canned pineapple chunks packed in juice (not drained) 1 tbsp. cornstarch 3 tbsp. seasoned rice vinegar 1 tbsp. ketchup 1 tbsp. reduced-sodium/lite soy sauce 1/2 tsp. chopped garlic 1/4 tsp. crushed red pepper 1/8 tsp. ground ginger 2 cups bean sprouts

Bring a large skillet or wok sprayed with nonstick spray to medium-high heat on the stove. Season chicken with salt and black pepper and place in the skillet/wok. Stirring occasionally, cook until chicken is no longer pink on the outside, about 3 minutes. Add broccoli florets, bell pepper, celery, and 2 tbsp. of water to the skillet/wok. Cover and cook until veggies are tender, about 8 minutes. Meanwhile, to make the sauce, drain the juice from the canned pineapple into a small nonstick pot. Add cornstarch and stir to dissolve. Add vinegar, ketchup, soy sauce, garlic, crushed red pepper, and ginger. Mix thoroughly. Bring to medium-high heat on the stove. Stirring frequently, cook until thickened, about 3 minutes. To the skillet/wok, add pineapple chunks, bean sprouts, and sauce. Mix well. Continue to cook and stir until sprouts have softened and chicken is fully cooked, about 4 minutes.