Ingredients
- 2 tablespoons vegetable oil
- 1 pound skinless, boneless chicken breast meat – cubed
- 1/2 cup sliced green bell pepper
- 1/2 cup sliced red bell pepper
- 1 clove garlic, minced
- 1/4 cup low sodium soy sauce
- 1/4 cup water
- 1 tablespoon cornstarch
- 8 ounces fresh pineapple, cubed
- 1 tablespoon white vinegar
- 1 tablespoon brown sugar
- 1/2 teaspoon ground ginger
Directions
- Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add bell peppers, and garlic; cook and stir for 1 to 2 minutes.
- Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet with 1/4 cup water. Stir in pineapple, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.
