Hawaiian Chicken Stir Fry

Yummy served over hot cooked rice.

• Ready In: 35 mins
• Serves: 4

Ingredients

• 1 (8 ounce) can 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 yellow sweet pepper, julienned
• 1  medium onion, cut into thin wedges
• 2  cups frozen sugar snap peas, thawed
• 1  lb boneless skinless chicken breast, cut into 2-1/2-inch strips
•  hot cooked rice (optional)

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.