6 boneless, skinless chicken breast halves
1 lg red bell pepper, cored and seeded
1 1/2 cups chicken broth
3 tbs cider vinegar
3 tbs packed dark brown sugar
1 (10 oz) can pineapple chunks, chopped with juice reserved
1 (15 oz) can stir-fry vegetables, drained and rinsed
3 tbs vegetable oil
1 lg clove garlic, sliced
1 small onion, sliced
1 1/2 tbs cornstarch, mixed with 2 tbs cold water
soy sauce

slice the chicken breasts and red pepper itno 1/4″ wide strips. combine the broth, vinegar, brown sugar, pineapple chunks, and stir-fry vegetables in a large bowl. heat a wok to medium-hot and swirl in the oil. add, and stir-fry for 1 minute after each addition, the garlic, onion, and chicken and pepper strips. add the vegetable mixture and simmer until the sauce is reduced by half, about 10 minutes. add the cornstarch mixture and stir until the sauce thickens and clears. season to taste with soy sauce. serve hot.

serves 4-6