Ingredients
1 can (8 ounces) unsweetened pineapple chunks2 tablespoons brown sugar1 tablespoon cornstarch1/3 cup water2 tablespoons reduced-sodium soy sauce1 carrot, cut into 2-inch julienne strips2 tablespoons canola oil, divided2 celery ribs, thinly sliced1 medium sweet red pepper, julienned1 medium sweet yellow pepper, julienned1 medium onion, cut into thin wedges2 cups frozen sugar snap peas, thawed1 pound boneless skinless chicken breasts, cut into 2-1/2-inch stripsHot cooked rice, optional
Preparation
Drain pineapple, reserving juice. In a small bowl, combine brown sugar and cornstarch. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and pineapple chunks; heat through. Serve over rice if desired.
