1. In a large skillet or wok, heat oil. Stir-fry pepper and onion for 3-4 minutes or until crisp-tender. 2. Drain pineapple, reserving juice in a 2-cup measuring cup; set pineapple aside. Add enough water to the juice to make 1 1/3 cups. Stir in the vinegar, soy sauce and ketchup. 3. In a bowl, combine brown sugar and cornstarch. Stir in pineapple juice mixture and mix until smooth. Gradually add to skillet. Bring to a boil; cook and stir for 2 minutes or until thickened. Add pineapple. Reduce heat and simmer, uncovered, for 4-5 minutes or until heated through. 4. Meanwhile, microwave chicken according to package instructions. Stir into pineapple mixture. Serve immediately. ---------------------------------------------------------------------------
Nutrition
Ingredients
