Pineapple Pepper Chicken - cooking recipe

Ingredients

2 boneless skinless chicken breasts
1 large yellow onion, cut into strips or chunks
1 red bell pepper, cut into 1/2-inch strips
1 green bell pepper, cut into 1/2-inch strips
2 garlic cloves, fine mince
1 celery rib, cut diagonally 1/2-inch pcs (optional)
6 ounces sliced water chestnuts, drained (optional)
1 (16 ounce) can pineapple tidbits, drained, reserve liquid
2 (12 ounce) cans low sodium chicken broth
2 -3 tablespoons butter
1 teaspoon kosher salt
1/2 teaspoon black pepper
4 tablespoons cornstarch
4 tablespoons soy sauce or 4 tablespoons tamari soy sauce, low sodium OK
2 tablespoons white sugar
4 -6 cups cooked white rice
1 (16 ounce) can chow mein noodles (optional)

Preparation

Melt butter in large deep skillet.
Cut chicken into 1\" cubes and add to skillet on med to med-high heat. Salt and pepper to taste. Saute/sear until all sides of chicken have a golden brown \"crust\". Chicken will be almost completely cooked though. Remove and set aside.
In the same pan, add 1-2 T oil if the butter is gone and add onion, celery and garlic, cook for 10 min on medium to sweat.
Add bell peppers and water chestnuts and cook for 10-15 min to softed peppers.
Add chicken broth and reserved pineapple juice. Scrape up any browned bits from the bottom of the pan. Bring to a simmer for 10 minute.
Add chicken and pineapple tidbits. Simmer 10-15 minute.
In a bowl mix soy, cornstarch and sugar. Taste and adjust ingredients to YOUR tastes.
Pour into center of pan and whisk. Bring to a boil to thicken.
Serve hot over cooked white rice. Top with fried chow mein noodles or fried rice noodles.