4 teaspoons cornstarch, divided
5 teaspoons low-sodium soy sauce, divided
1 teaspoon minced peeled fresh ginger
1/8 teaspoon white pepper
2 garlic cloves, minced
1 pound chicken breast, bite-size
1/2 cup fat-free, less-sodium chicken broth
1 tablespoon brown sugar
2 tablespoons tomato paste
splash cider vinegar
2 tsp chili-garlic sauce
2 1/2 tablespoons rice vinegar
2 teaspoons chile paste
1 teaspoon dark sesame oil
1 tablespoon canola oil, divided
1 cup diced carrots
1 cup frozen edemame
1 cup canned pineapple, diced
Combine 2 teaspoons cornstarch, 2 teaspoons low-sodium soy sauce, and next 5 ingredients (through garlic) in a medium bowl. Add chicken; stir well to coat. Set aside.
Combine chicken broth, remaining 2 teaspoons cornstarch, brown sugar, remaining 1 tablespoon low-sodium soy sauce, tomato paste, vinegars, chile paste, chili-garlic sauce, and sesame oil.
Heat 1/2 teaspoon olive oil in a large skillet over medium-high heat. Add carrots and edemame; cook until carrots are almost done. Add the chicken mixture to the pan.
Cook until done. Add soy sauce mixture and pineapple, stirring well to combine. Cook 1 minute or until thickened, stirring constantly.
Serve with brown rice or quinoa.