Polynesian Pineapple Chicken - cooking recipe

Ingredients

1/3 cup ketchup
3 tablespoons low sodium soy sauce
3 tablespoons sugar
2 tablespoons rice wine vinegar
1 tablespoon cornstarch
1 tablespoon canola oil
1 lb boneless skinless chicken breast, cut into 1/2-inch pieces
1 tablespoon minced peeled fresh ginger
2 carrots, thinly sliced
1/2 lb snow peas, trimmed
1/4 cup slivered almonds
1 (8 ounce) can water chestnuts, drained
1 (8 ounce) can pineapple chunks in juice, drained

Preparation

In a bowl, combine the ketchup, soy sauce, sugar, vinegar, and cornstarch.
Heat 2 teaspoons oil in a large nonstick skillet over med-high heat.
Add in chicken; cook, stirring occasionally, until cooked through, 5-6 minutes; remove chicken from skillet and reserve.
Add remaining 1 teaspoon oil, ginger, and carrots to the skillet; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.
Stir in the snow peas, almonds, water chestnuts, pineapple, and reserved chicken.
Cook, stirring often, 3-4 minutes; add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.
Serve over brown rice or rice noodles.