Hawaiian Chicken Stir Fry

• 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)

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.

pineapple, brown sugar, cornstarch, water, soy sauce, carrot, canola oil, celery, sweet red pepper, yellow sweet pepper, onion, frozen sugar, chicken breast, rice

Taken from www.food.com/recipe/hawaiian-chicken-stir-fry-276823 (may not work)