Stir-Fried Chicken With Pineapple and Peppers

Ingredients

• 0.25 cups reduced-sodium soy sauce
• 2 tablespoons white wine vinegar
• 2 tablespoons mirin , sweetened Asian wine
• 1 teaspoon grated ginger root
• 2 crusheds garlic cloves
• 1 tablespoon cornstarch
• 2 tablespoons oil , preferably sesame oil
• 1 pound boneless , skinless chicken breast, cut in 1-inch pieces
• 6 large green onions , cut in 1-inch pieces
• 2 cups fresh or frozen pepper strips
• 1 can chunk pineapple in juice , 20 ounce
• 0.25 cups sliced almonds , Optional

Instructions

1. 1

   Stir soy sauce, vinegar, mirin, ginger, garlic, and cornstarch together until well combined.

2. 2

   Heat oil in a large skillet and stir-fry chicken until brown and cooked through, about 5 minutes. Remove from the skillet.

3. 3

   Add green onions, peppers, and pineapple to the skillet; cook until heated through. Pour in soy sauce mixture and stir until thickened. Return chicken to the skillet and cook until heated through. Sprinkle with almonds.