Ingredients:
2 tablespoons cornstarch
¾ cup ketchup
1 (20 oz) pineapple chunks
½ cup soy sauce
½ cup white vinegar
¾ cup brown sugar
1 ½ lbs chicken breasts cut into 1 inch cubes
6 Carrots, peeled and cut into 1 inch strips
1 green pepper
4 cups broccoli (or desired amount)
3 cloves of garlic, minced
1 onion, copped
2 tablespoons of oil
Directions:
Add the oil to a wok or pan. Sautee onion and garlic. Add chicken and cook until brown. Transfer the chicken to another platter and set aside.
In the wok or pan over medium low heat, combine reserved pineapple juice, soy sauce, vinegar and brown sugar. Mix in cornstarch and ketchup. Stir until thickened. Add green peppers, carrots, broccoli, pineapple and chicken to the mixture. Cook and stir until heated thoroughly and vegetables are tender. Serve over white rice.
