Instructions

1. 1. Begin by gathering all your ingredients: 2 tablespoons of vegetable oil, 1 pound of cubed skinless, boneless chicken breast, 1 cup of carrot strips, ½ cup of sliced green bell pepper, ½ cup of sliced red bell pepper, 1 clove of minced garlic, ¼ cup of low sodium soy sauce, 1 tablespoon of cornstarch, 1 can (8 ounces) of pineapple chunks with juice reserved, 1 tablespoon of vinegar, 1 tablespoon of brown sugar, and ½ teaspoon of ground ginger.
2. 2. Heat 2 tablespoons of vegetable oil in a wok or large skillet over medium-high heat.
3. 3. Once the oil is hot, add the 1 pound of cubed chicken breast to the pan. Stir-fry the chicken for about 5-7 minutes, or until it is golden brown and cooked through.
4. 4. After the chicken is browned, add 1 cup of carrot strips, ½ cup of sliced green bell pepper, ½ cup of sliced red bell pepper, and 1 clove of minced garlic to the pan. Cook the mixture, stirring frequently, for an additional 1-2 minutes until the vegetables start to soften.
5. 5. In a small bowl, whisk together ¼ cup of low sodium soy sauce and 1 tablespoon of cornstarch until well combined.
6. 6. Pour the soy sauce and cornstarch mixture into the wok or skillet with the chicken and vegetables. Stir thoroughly to coat everything evenly.
7. 7. Next, add the reserved juice from the pineapple chunks, 1 tablespoon of vinegar, 1 tablespoon of brown sugar, and ½ teaspoon of ground ginger to the pan. Stir to combine all the ingredients.
8. 8. Increase the heat to high and bring the mixture to a full boil. Allow it to cook for about 3-5 minutes, or until the vegetables are tender and the sauce has thickened to your desired consistency.
9. 9. Finally, stir in the pineapple chunks and mix well. Cook for an additional minute to heat the pineapple through.
10. 10. Remove from heat and serve immediately over hot cooked rice, if desired.