2 Tbsp canola oil
1/2 green bell pepper, sliced into strips
1/2 red bell pepper, sliced into strips
1 clove garlic (minced)
1 Tbsp cornstarch
1/4 c soy sauce
8 oz can pineapple chunks or tidbits, including juice
1 Tbsp vinegar
1 Tbsp brown sugar
1/2 tsp ground ginger
chicken, defrosted and cubed
Brown chicken in oil. Add peppers and garlic.
In a separate bowl, combine cornstarch, soy sauce, vinegar, brown sugar, and ginger.
Add to chicken while pouring pineapple chunks (and juice) into pan.**
Bring to boil.
Serve over rice.
**If soy sauce mixture is poured over chicken first, it will thicken too quickly. To avoid this, add pineapple and juice BEFORE soy sauce mixture to avoid premature thickening.
Comments from the cook: The original recipe calls for sliced carrots also. One of us (not me) isn't a big fan of them, so we leave them out. Add other veggies as you see fit. The sauce in this recipe is fantastic, so the more, the merrier!
Originally shared by Melissa Bell, my former roommate