Sweet And Sour Stir-Fried Chicken - cooking recipe

Ingredients

6 tablespoons red wine vinegar
1 (20 ounce) can pineapple chunks in juice, drained
6 tablespoons juice, reserved
6 tablespoons sugar
3 tablespoons ketchup
1 tablespoon cornstarch
3 tablespoons vegetable oil
4 boneless skinless chicken breasts (about 1 1/2 pounds)
1 lb salad bar vegetables, cut into bite size pieces
3 garlic cloves, minced
1 tablespoon grated fresh ginger

Preparation

Whisk vinegar, reserved pineapple juice, sugar, ketchup and cornstarch in bowl.
Heat 1 tablespoon oil in large nonstick skillet over medium-high heat until just smoking.
Add half the chicken and cook, stirring often, until no longer pink, about 3 minutes.
Transfer to plate and repeat with additional 1 tablespoon oil and remaining chicken.
Add remaining oil and vegetables to now-empty skillet and cook until softened, 4 to 6 minutes.
Add pineapple chunks, garlic and ginger and cook until fragrant, about 1 minute.
Add vinegar mixture and chicken along with any accumulated juices to skillet and simmer until sauce is thickened, about 2 minutes.
Serve.