Hawaiian Chicken Stir Fry

Total Time: 35 mins Preparation Time: 20 mins Cook Time: 15 mins

Ingredients

• Servings: 4
• 1 (8 ounce) can unsweetened pineapple chunks
• 2 tablespoons brown sugar
• 1 tablespoon cornstarch
• 1/3 cup water
• 2 tablespoons reduced sodium soy sauce
• 1 carrot, cut into 2-inch julienne strips
• 2 tablespoons canola oil, divided
• 2 celery ribs, thinly sliced
• 1 medium sweet red pepper, julienned
• 1 medium yellow sweet pepper, julienned
• 1 medium onion, cut into thin wedges
• 2 cups frozen sugar snap peas, thawed
• 1 lb boneless skinless chicken breast, cut into 2-1/2-inch strips
• hot cooked rice (optional)

Recipe

• 1 drain pineapple, reserving juice.
• 2 in a small bowl, combine brown sugar and cornstarch.
• 3 stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
• 4 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.
• 5 add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. remove vegetables and keep warm.
• 6 in the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
• 7 stir soy sauce mixture; gradually stir into skillet.
• 8 bring to a boil; cook and stir for 1-2 minutes or until thickened.
• 9 stir in vegetable mixture and pineapple chunks; heat through.
• 10 serve over rice if desired.