China Sun Chicken

Ingredients

• tablespoon svegetable oil
• pound skinless, boneless chicken breast halves - cut into 1/2 inch piece s
• carrots, julienned
• clove sgarlic, pressed
• teaspoon ground ginger
• shallots, chopped
• bell pepper, slivered
• (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved
• 1/2 cup water
• tablespoon ssoy sauce
• tablespoon cornstarch
• teaspoon white vinegar
• 1/2 teaspoon red pepper flakes

Instructions

1. Heat the oil in a wok or large skillet over medium high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.