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Hawaiian Stir-Fry

1 can (8 ounces) unsweetened pineapple chunks
2 tablespoons brown sugar
1 tablespoon cornstarch
1/3 cup water
2 tablespoons reduced-sodium soy sauce
1 carrot, cut into 2-inch julienne strips
2 tablespoons canola oil, divided
2 celery ribs, thinly sliced
1 medium sweet red pepper, julienned
1 medium sweet yellow pepper, julienned
1 medium onion, cut into thin wedges
2 cups frozen sugar snap peas, thawed
1 pound boneless skinless chicken breasts, cut into 2-1/2-inch strips
Hot cooked rice, optional

Drain pineapple, reserving juice. In a small bowl, combine brown sugar and
cornstarch. Stir in the water, soy sauce and reserved pineapple juice until
smooth; set aside. In a large nonstick skillet or wok, stir-fry carrot in 1
tablespoon hot oil for 1 minute. Stir in the celery, sweet peppers and onion;
stir-fry for 3 minutes. Add sugar snap peas; stir-fry about 1 minute longer or

Printed from tasteofhome.com Oct 6, 2008

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Hawaiian Stir-Fry cont.

until vegetables are crisp-tender. Remove vegetables and keep warm. In the same
skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer
pink. Stir soy sauce mixture; gradually stir into skillet. Bring to a boil; cook
and stir for 1-2 minutes or until thickened. Stir in vegetable mixture and
pineapple chunks; heat through. Serve over rice if desired.

Yield: 4 servings.