Ingredients
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2 boneless skinless chicken breasts
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1/4 cup chicken stock
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2 stalks celery, diagonally sliced
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1 onion, thinly sliced
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1/2 red pepper, cut in strips
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1/2 green pepper, cut in strips
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1/2 cup pineapple juice or 1/2 cup orange juice
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2 tablespoons brown sugar
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2 tablespoons vinegar
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4 teaspoons cornstarch
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1 tablespoon soya sauce
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1/2 cup pineapple chunk
Instructions
- Cut chicken in strips.
- In large skillet bring chicken and stock to simmer over medium high heat.
- Add celery, onion and sweet peppers.
- Cook, stirring often, for about 5 minutes or until chicken is no longer pink and vegetables are tender crisp.
- Mix together juice, vinegar, brown sugar, corn starch and soya sauce until blended Stir into skillet and bring to a boil.
- Cook, stirring, for about 2 minutes until glossy and thickened.
- Add pineapple.
- Simmer for about 2 minutes or until heated through.