China Sun Chicken

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
• 1/2 cup water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar
• 1/2 teaspoon red pepper flakes

Directions

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.