Ingredients

• 2 tablespoons vegetable oil
• 1 pound skinless , boneless chicken breast meat - cubed
• 1 cup carrot strips
• 0.5 cups sliced green bell pepper
• 0.5 cups sliced red bell pepper
• 1 clove garlic , minced
• 0.25 cups low sodium soy sauce
• 1 tablespoon cornstarch
• 1 , 8 ounce
• 1 tablespoon vinegar
• 1 tablespoon brown sugar
• 0.5 teaspoons ground ginger

Instructions

1. 1 Heat oil in a wok or large skillet over medium-high heat. Add chicken and stir-fry in hot oil until browned. Add carrots, bell peppers, and garlic; cook and stir for 1 to 2 minutes.
2. 2 Mix soy sauce and cornstarch together in a small bowl until well combined; pour mixture into the wok or skillet. Stir in pineapple with juice, vinegar, brown sugar, and ginger. Bring to a full boil and cook until vegetables are tender and sauce is thickened.

Nutrition per serving