Pineapple Chicken Stir-fry

Ingredients

Sauce

• 75 mL Vegetable broth
• 50 mL Water
• 25 mL Flour
• 25 mL Cornstarch
• 50 mL Ketchup
• 15 mL Soy sauce
• 15 mL Rice Vinegar
• 5 mL Sugar

Stir-fry

• 25 mL Canola oil
• 4 Chicken Breasts, boneless, skinless, cut into 2.5 cm cubes
• 15 mL Canola oil
• 1 each Sweet green and red pepper, cut into strips
• 2 Carrots, cut into very thin coins
• 250 mL 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.