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Ingredients

2 tablespoons vegetable oil 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces 2 carrots, julienned 2 cloves garlic, pressed 1 teaspoon ground ginger 4 shallots, chopped 1 bell pepper, slivered 1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved ½ cup water 2 tablespoons soy sauce 1 tablespoon cornstarch 1 teaspoon white vinegar ½ teaspoon red pepper flakes

Nutrition Info

476.9 calories carbohydrate: 51.4 g cholesterol: 92.2 mg fat: 14.4 g fiber: 4.1 g protein: 38 g saturatedFat: 2.8 g servingSize: - sodium: 722.6 mg sugar: 32.3 g transFat: : - unsaturatedFat: : -

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.
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.

3 servings

This sweet and savory dish is prepared wok-style. You can substitute the chicken for pork if you like. Serve it over rice. I hope you enjoy!