Ingredients:
2 boneless skinless chicken breasts
1/4 cup chicken stock
2 stalks celery, diagonally sliced
1 onions, thinly sliced
1/2 red peppers, cut in strips
1/2 green peppers, cut in strips
1/2 cup pineapple juice or 1/2 cup orange juice
2 tablespoons brown sugar
2 tablespoons vinegar
4 teaspoons cornstarch
1 tablespoon soya sauce
1/2 cup pineapple chunks
Directions:
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.
Servings: 4
Time preparation: 10 min.
Time total: 30 min.