15ozpineapple chunkdrained and 1/3 cup juice reserved
1tbspcornstarch
3tbspwhite vinegar
1tbsphoney
1tbspvegetable oil
1lbbonelessskinless chicken breast halves, cut into 3/4-inch pieces
1tbspvegetable oil
1whole green peppercut into 3/4-inch pieces
1whole onionsliced
2whole carrotcoarsely shredded
Instructions
Mix reserved 1/3 cup pineapple juice, the cornstarch, vinegar and honey.
Heat wok or 12-inch skillet over high heat. Add 1 tbsp oil; rotate wok to coat side. Add chicken; stir-fry about 4 minutes or until no longer pink in center. Remove chicken from wok; keep warm.
Add 1 tbsp oil to wok; rotate wok to coat side. Add bell pepper and onion; stir-fry 1 minute.
Add cornstarch mixture and carrots to wok. Cook and stir about 1 minute until sauce thickens.