Ingredients:
3 uncooked boneless skinless chicken breasts, cut into strips
1/4 cup chicken stock
2 stalks celery, diagonally sliced
1 onions, thinly sliced lengthwise
1 small red bell peppers, cut in strips
1 small green bell peppers, 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 chunks
1 pinch salt and pepper
Directions:
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.
Servings: 2-4
Time preparation: 25 min.
Time total: 33 min.