Pineapple & Hot Pepper Chicken Stir Fry - cooking recipe

Ingredients

1 (20 ounce) can pineapple chunks
1 1/2 teaspoons cornstarch
2 tablespoons soy sauce
2 skinless chicken breast halves, cut into small pieces for stir fry
2 tablespoons canola oil
2 garlic cloves, minced
2 bunches green onions, bias sliced into 1 inch lengths
1 -2 teaspoon canned jalapeno slices, diced fine

Preparation

Drain pineapple; reserve juice. Blend reserved juice into cornstarch; stir in soy sauce. Add chicken and marinade to zip lock bag and marinade at room temperature for 30 minutes. Drain chicken; reserving marinade.
Preheat wok over medium high heat; add canola oil. Add green onions; stir fry 30 seconds. Add jalapenos; stir fry 30 seconds. Add garlic; stir fry 1 minute more. Remove vegetables from wok. Add more oil if necessary. Add half of chicken to hot wok and stir fry 2 to 3 minutes. Remove chicken. Stir fry remaining chicken 2 to 3 minutes. Return all chicken to wok. Stir marinade and stir into chicken. Cook and stir until thick and bubbly. Add onions,peppers, garlic and pineapple. Cover and cook 1 minute. Serve over hot white rice.