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1
Cut chicken and bell peppers and onions into bite size pieces.
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2
Slice carrots into 1/4 inch disks.
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3
Grated (or minced) ginger (grating is easily done when ginger is frozen).
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4
Slice Mushrooms.
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5
Mix together reserved pineapple juice, water, chicken bouillon and soya sauce.
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6
Heat to a boil on stove top or in microwave.
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7
Mix the vinegar and cornstarch together in a small container.
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8
Set aside.
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9
While waiting for the sauce to boil, saute onions and ginger for one minute, add chicken.
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10
Cook until pink colour is gone.
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11
Add remaining vegetables including pineapple pieces.
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12
Stir fry until tender crisp.
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13
Once pineapple juice mixture comes to a boil, add vinegar/cornstarch mixture to it.
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14
Heat (stirring occasionally) until thickened.
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15
Add pineapple juice mixture to vegetables and mix thoroughly.
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16
Serve plain or on rice.
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17
Note: Other vegetables such as brocolli, snow peas and bean sprouts can be added or substituted in this recipe.
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18
Note: If using unsweetened pineapple, add 1 tablespoon of brown sugar to pineapple/bouillon mixture.
