Ingredients

16 ounce can pear slices in juice
12 ounces boneless, skinless chicken breasts
2 tablespoons vegetable oil
3 cups mixed, chopped vegetables such as onions, red and green peppers, celery, carrots (see note)
2 cloves garlic, minced
1/4 cup dry white wine (optional substitute: white grape juice)
2 tablespoons soy sauce
2 tablespoons cornstarch
1/2 teaspoon dried thyme, crushed

Directions

Drain pears, reserving 1/2 cup liquid. Cut chicken into 2-inch strips. Heat oil in 10-inch skillet or wok; quickly brown chicken over high heat. Remove chicken from skillet and set aside. Saute vegetables and garlic until crisp-tender, being careful not to burn garlic. Return chicken to the pan. Combine reserved pear liquid, wine (or grape juice), soy sauce, cornstarch and thyme; mix well. Pour mixture into skillet and stir until sauce boils and thickens. Add pears and gently stir 1 or 2 minutes or until pears are thoroughly heated. Serve over cooked rice. Makes 4 servings.

Note: If you use carrots, cook them slightly first, by simmering in a small amount of boiling water for about 2 minutes, or until they are crisp-tender.

Nutrition information per serving: 278 cal., 21.9 g pro., 27.4 g carbo., 8.16 g fat, 49.3 mg chol., 730 mg sodium.