|4||tablespoons||soy sauce||low sodium|
|1||tablespoon||peanut oil||or vegetable oil|
|1||each||sweet red bell pepper||julienned|
|1||each||green bell pepper||julienned|
|1||pound||chicken breast halves, boneless and skinless||cut into cubes|
|8||ounces||pineapple chunks||in juice|
Do not drain the pineapple.
In a small bowl combine the cornstarch, soy sauce and 2 tablespoons of pineapple juice, set aside.
Heat 1/2 of the oil in a heavy non-stick skillet over medium-high heat.
Sauté the onion for 2 or 3 minutes then add the red and green bell peppers and garlic. Continue stir-frying for another 2 to 3 minutes. Remove the vegetables from the skillet and set aside (keep warm).
Add the remaining oil to the skillet and cook chicken cubes until white and just cooked through. This doesn't take long, about 5 minutes, don't overcook or the chicken will dry out.
Add the vegetables into the skillet with the chicken.
Add the pineapple chunks (or tidbits), juice, brown sugar, vinegar and minced ginger.
Heat to boiling, then add the cornstarch mixture.
Stir constantly until sauce is thickened and heated through.
Serve immediately over hot cooked white rice.
First published: 1996-01-27 last updated: 2014-12-16
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