Here's an easy way to get low-fat protein (in the chicken breast) and lots of vitamins (in the scallions, peppers and pineapple). Plus, the dab of fresh ginger soothes stomachs and fights inflammation and blood clots. At just 222 calories, this fast dish is a nutritional bargain.

Serves 6.

1/4 c. reduced-salt soy sauce
2 T. white wine vinegar
2 T. mirin (sweetened Asian wine)
1 tsp. grated ginger root
2 crushed garlic cloves
1 T. cornstarch
2 T. oil, preferably sesame oil
1 lb. boneless, skinless chicken breast, cut in 1-inch pieces
6 large green onions, cut in 1-inch pieces
2 c. fresh or frozen pepper strips
1 20 oz. can chunk pineapple in juice
Optional: 1/4 c. sliced almonds

Combine first six ingredients; stir well.

Heat oil in a large skillet and stir-fry chicken until brown and done, about 5 minutes. Remove.

Add green onions, peppers and pineapple to the skillet; heat through.

Pour in sauce and stir until thickened.

Return chicken to skillet; heat through.

Serve with brown rice; top with optional almonds.

Nutritional Information per Serving: 222 calories, 5.6 g fat (1 g saturated), 23 g carbohydrates, 19 g protein, 2 g fiber, 454 mg sodium.