1 pound skinless, boneless chicken breast halves, cubed
2 tablespoons vegetable oil
1/2 cup diced green bell pepper
1 cup carrot strips
1 clove garlic, minced
1 tablespoon corn starch
1/4 cup soy sauce
1 (8ounce) can pineapple chunks, with juice
1 tablespoon vinegar
1 tablespoon brown sugar
1/2 teaspoon ground ginger
- In a large skillet over medium high heat, brown chicken in oil.
- Add green bell pepper, carrot, and garlic and stir-fry for 1 to 2 minutes.
- In a small bowl, combine corn starch and soy sauce and mix together, pour mixture into skillet along with the pineapple and its juice, vinegar, brown sugar, and ginger.
- Stir together and bring just to a boil.
- Serve over rice.
If you make this dish let me know what you think.