Hawaiian Chicken Stir Fry - cooking recipe

Ingredients

1 (8 ounce) can unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium yellow sweet pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 lb boneless skinless chicken breast, cut into 2-1/2-inch strips
hot cooked rice (optional)

Preparation

Drain pineapple, reserving juice.
In a small bowl, combine brown sugar and cornstarch.
Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
In a large nonstick skillet or wok, stir-fry carrot in 1 tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion; stir-fry for 3 minutes.
Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
Stir soy sauce mixture; gradually stir into skillet.
Bring to a boil; cook and stir for 1-2 minutes or until thickened.
Stir in vegetable mixture and pineapple chunks; heat through.
Serve over rice if desired.