Pineapple Chicken Stir-fry

Ingredients

Sauce

• 1/3 Cup Vegetable broth
• 1/4 Cup Water
• 2 tbsp Flour
• 1 tbsp Cornstarch
• 1/4 Cup Ketchup
• 1 tbsp Soy sauce
• 1 tbsp Rice Vinegar
• 1 tsp Sugar

Stir-fry

• 2 tbsp Canola oil
• 4 Chicken Breasts, boneless, skinless, cut into 1/2 inch cubes
• 1 tbsp Canola oil
• 1 each Sweet green and red pepper, cut into strips
• 2 Carrots, cut into very thin coins
• 1 1/4 cup Pineapple chunks, drained

Directions

Sauce

1. In a small bowl, whisk together broth, water, flour, cornstarch, ketchup, soy sauce, rice vinegar and sugar. Set aside.

Stir-fry

2. In a wok or large fry pan; heat oil over medium heat; stir-fry chicken until golden-brown and cooked. Transfer to a bowl; set aside.
3. In same pan, add oil and stir-fry peppers and carrots until tender.
4. Add pineapple chunks, cooked chicken and sauce to wok.
5. Cook and stir until the sauce boils and thickens and pineapple and chicken are hot. Serve with rice or noodles.