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
• 0.5 cups water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar
• 0.5 teaspoons red pepper flakes

Instructions

1. 1 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.
2. 2 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.

Nutrition per serving