Sweet And Sour Chicken

• 2 Tbsp. canola oil
• 2 lb. boneless, skinless chicken breast, cut into thin strips
• 1 (20 oz.) can pineapple chunks (in heavy syrup), drained and liquid reserved
• 1 (8 oz.) can sliced water chestnuts, drained
• 1 c. fresh broccoli florets
• 1 medium sized red bell pepper, cut into 3/4-inch chunks
• 2 Tbsp. light soy sauce
• 1 Tbsp. white vinegar
• 1 Tbsp. ketchup
• 2 Tbsp. cornstarch
• 2 Tbsp. sugar
• 1 c. fresh snow peas, trimmed

1. Heat the oil in a large skillet or wok over high heat. Add the chicken and stir-fry for 4 to 5 minutes or until no pink remains. Add the pineapple chunks, water chestnuts, broccoli and bell pepper. Stir-fry for 3 to 4 minutes or until the vegetables are crisp-tender.

canola oil, chicken, pineapple, water chestnuts, fresh broccoli florets, red bell pepper, soy sauce, white vinegar, ketchup, cornstarch, sugar, fresh snow peas

Taken from www.cookbooks.com/Recipe-Details.aspx?id=18112 (may not work)