Ingredients
-
3 uncooked boneless skinless chicken breasts, cut into strips
-
1/4 cup chicken stock
-
2 stalks celery, diagonally sliced
-
1 onion, thinly sliced lengthwise
-
1 small red bell pepper, cut in strips
-
1/3 cup pineapple juice or 1/3 cup orange juice
-
2 tablespoons packed brown sugar (can use more)
-
2 tablespoons white vinegar
-
3 tablespoons soy sauce (or to taste)
-
1 tablespoon cornstarch
-
1 cup mangoes or 1 cup pineapple chunk
-
1 pinch salt and pepper
-
1 small green bell pepper, cut in strips
Instructions
- In a large skillet, bring chicken and stock to a simmer over med-high heat.
- Add celery, onion and sweet peppers; cook, stirring often, for about 5 minutes, or until chicken is no longer pink inside, and veggies are almost tender-crisp.
- Mix together the juice, brown sugar, vinegar and soy sauce until blended.
- Stir into skillet; bring to a boil.
- Cook, stirring for about 2 minutes, or until glossy and thickened.
- Mix the cornstarch with a small amount of cold water and add to the simmering sauce to thicken.
- Add mango or pineapple chunks (if using), salt and pepper; simmer for 2 minutes, or until heated through.