Stir-Fried Chicken With Pineapple and Peppers

Ingredients

• 1/4 cup reduced-sodium soy sauce
• tablespoon swhite wine vinegar
• tablespoon smirin (sweetened Asian wine)
• teaspoon grated ginger root
• crushed garlic clove s
• tablespoon cornstarch
• tablespoon soil, preferably sesame oil
• pound boneless, skinless chicken breast, cut in 1-inch piece s
• large green onions, cut in 1-inch piece s
• cup sfresh or frozen pepper strips
• (20 ounce) can chunk pineapple in juice
• 1/4 cup slice d almonds (Optional)

Instructions

1. Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.
2. Heat oil in a large skillet and stir fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.
3. Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.