Pineapple Sweet And Sour Chicken

• 2 tbsp vegetable oil
• 1 lb boneless chicken thighs, cubed
• 1/2 tbsp cornstarch
• 1 None red onion, sliced
• 1 None carrot, sliced
• 16 oz can pineapple pieces in juice, drained, 1/2 juice reserved
• 1/4 cup white wine vinegar
• 1 tbsp sugar
• 1 tbsp soy sauce
• 1 None red pepper, seeded, thinly sliced
• 1 bunch baby bok choy, leaves separated
• None None steamed rice, to serve

1. Heat half oil in a wok or large frying pan on high. Dust chicken with cornstarch, shaking off excess. Stir-fry, in batches, 3-4 mins each batch, until well browned. Remove from wok and set aside.
2. Heat remaining oil in same wok. Stir-fry onion and carrot 2-3 mins, until onion is just tender. Add reserved juice, vinegar, sugar and soy sauce. Bring to a boil, stirring. Return chicken to wok along with pineapple pieces and pepper. Stir-fry 2-3 more mins, until bubbling and thickened. Toss in bok choy. Serve with rice.

vegetable oil, chicken thighs, cornstarch, red onion, carrot, pineapple, white wine vinegar, sugar, soy sauce, red pepper, choy, steamed rice

Taken from recipes-plus.com/api/v2.0/recipes/29784 (may not work)