Sweet-and-Sour Chicken Breast

6 tablespoons white vinegar (see note)

1 can (20 ounces) pineapple chunks in juice, drained, reserve 6 tablespoons juice

9 packets (equivalent of 6 tablespoons sugar) artificial sweetener, such as Splenda

3 tablespoons ketchup

2 tablespoons soy sauce

4 teaspoons cornstarch

¼-½ teaspoon red pepper flakes

6 teaspoons peanut oil, divided

2 large boneless, skinless chicken breasts (about 1½ pounds), trimmed

1 medium-large onion, peeled

2 sweet green peppers, core and seeds removed

1 tablespoon minced garlic (from 3 garlic cloves)

1 tablespoon grated fresh ginger

In a small nonreactive bowl, whisk vinegar, pineapple juice, artificial sweetener, ketchup, soy sauce, cornstarch and red pepper flakes together until combined. Set aside.

Cut chicken breast lengthwise into ½-inch strips and then crosswise into ½-inch square pieces. Set aside.

Trim root and stem end from onion, cut in half across the center, lay cut side down and cut crosswise in half and then into quarters or sixths, repeat with remaining half. Place pieces in a small bowl. Set aside.

Quarter green peppers, cut into ½-inch strips, then cut strips into ½-inch pieces and place in a medium bowl. Set aside.

Heat 2 teaspoons oil in large nonstick skillet over medium-high heat until hot. Add half the chicken and cook, stirring often, until lightly browned and no longer pink, about 3 minutes. Transfer to plate and repeat with additional 2 teaspoons oil and remaining chicken.

Add remaining 2 teaspoons oil to pan and when hot add onions and cook for 2 minutes, stirring often. Add green pepper and cook, stirring often for 3 to 4 minutes or until beginning to brown slightly at the edges. Add pineapple, garlic and ginger and cook until fragrant, about 1 minute. Add vinegar mixture and chicken along with any accumulated chicken juices to skillet and simmer until sauce is thickened, about 2 minutes. Serve immediately.

Serves four.

Cook's notes: Use red wine vinegar for a color and flavor boost.

Substitute an equal weight of peeled, de-veined shrimp for the chicken breast and reduce the cooking time for the shrimp to 2 to 3 minutes. Serve over brown rice for added nutrition and fiber.

Nutrition values per serving: 389 calories (20.9 percent from fat), 9.1 g fat (1.7 g saturated), 34.5 g carbohydrate, 41.5 g protein, 100 mg cholesterol, 753 mg sodium.

SaltSense: Using reduced-sodium soy sauce lowers sodium per serving to 600 milligrams.