Ingredients
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4 boneless skinless chicken breasts
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2 teaspoons garlic, minced
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2 tablespoons oil
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1 cup green pepper, diced
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1 (8 ounce) can pineapple chunks (drain and reserve juice)
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3 tablespoons cornstarch
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1/4 cup vinegar
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1/2 cup ketchup
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14 1/2 ounces chicken broth, divided
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1/4 cup brown sugar
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1 cup carrot, sliced
Instructions
- In a medium bowl in this order, mix together sauce ingredients: cornstarch, vinegar, ketchup, chicken broth, brown sugar, and reserved pineapple juice. Set aside.
- Chop chicken into bite sized pieces, and heat oil in a large skillet over medium high heat.
- Add garlic and chicken to hot oil and cook about 5 minutes or until browned.
- Add in carrots and cook 2 more minutes.
- Pour sauce over chicken and bring to a simmer.
- Add in green pepper, pineapple, and return to a simmer and cook for 20 minutes longer, stirring to blend well.
- Serve hot over hot fluffy white rice.