Preparation:   

Preparation time: 25 mins

Cooking time: 15 mins

Serving:3

Ingredients:

• 2 tablespoons vegetable oil
• 1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces
• 2 carrots, julienned
• 2 cloves garlic, pressed
• 1 teaspoon ground ginger
• 4 shallots, chopped
• 1 bell pepper, slivered
• 1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved
• ½ cup water
• 2 tablespoons soy sauce
• 1 tablespoon cornstarch
• 1 teaspoon white vinegar
• ½ teaspoon red pepper flakes

 Instructions:

1. Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.
2. Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.

Posted by Coba Grills and we thank Allrecipes for this delicious recipe and the recipe link https://www.allrecipes.com/recipe/168666/china-sun-chicken/