Total Time
35mins
Prep 20 mins
Cook 15 mins

Yummy served over hot cooked rice.

Ingredients Nutrition

Directions

  1. Drain pineapple, reserving juice.
  2. In a small bowl, combine brown sugar and cornstarch.
  3. Stir in the water, soy sauce and reserved pineapple juice until smooth; set aside.
  4. 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.
  5. Add sugar snap peas; stir-fry about 1 minute longer or until vegetables are crisp-tender. Remove vegetables and keep warm.
  6. In the same skillet, stir-fry chicken in remaining oil for 3-4 minutes or until no longer pink.
  7. Stir soy sauce mixture; gradually stir into skillet.
  8. Bring to a boil; cook and stir for 1-2 minutes or until thickened.
  9. Stir in vegetable mixture and pineapple chunks; heat through.
  10. Serve over rice if desired.

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