• 2 tablespoons vegetable oil
• 2 boneless chicken breasts, sliced into strips
• Salt and pepper
• 1/2 cup chopped red pepper
• 4 teaspoons cornstarch, mixed with 4 teaspoons water
• 1 cup canned pineapple chunks, drained with 1/2 cup reserved juice
• 3 tablespoons light brown sugar
• 3 tablespoons rice wine vinegar
• 1/4 cup chicken stock
• 1/2 cup chopped green pepper
• Cooked rice, for serving
In a large non-stick skillet, heat oil over medium high heat. Season chicken strips and add to pan. Brown chicken and remove to plate. Add red and green peppers and cook for 1 minute. Stir in pineapple chunks, juice, sugar, vinegar and chicken stock and bring to a simmer. Simmer until sauce begins to reduce. Stir in cornstarch mixture and bring liquid to a simmer. Stir in chicken strips and cook for 5 minutes. Serve over rice.

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