Sweet & Sour Chicken

Serves 4

1 lb boneless, skinless chicken breast, sliced thin across the grain
1 medium green pepper, chopped
2 medium carrots, thinly sliced
1 red onion, sliced in strips, not rings
1 clove garlic, minced
1-1/4 C water
1/4 C sugar
1/4 C red wine vinegar
1 T low-sodium soy sauce
1 tsp low-sodium chicken bouillon granules
2 T cornstarch
1/4 C cold water
2 C hot cooked brown rice

Stir-fry chicken for about 4 minutes, or until browned. Remove from pan and drain on paper toweling. In the same pan, sauté green pepper, carrots, onions, and garlic until crisp-tender but not brown. Stir in 1-1/4 C water, sugar, vinegar, soy sauce, bouillon granules, and chicken. Bring to a boil and boil for 1 minute. Blend cornstarch with cold water and stir into chicken. Cook, stirring constantly, until thickened. Serve immediately over hot rice.