A healthy take on a Chinese takeout classic

This dish was adapted from a recipe called Sweet and Spicy pork. As I do not cook with pork products, I substituted chicken breasts. The sauce consisted of pineapple juice, low sodium soy sauce, sugar and a little Asian chili paste. The pineapple chunks and baby corns added a delicious sweetness while the water chestnuts added texture and a little crunch. The result was very similar to sweet and sour chicken but without all the breading, grease and salt. Delicious!

Sweet and spicy chicken on the stove.