Be Well.

Ingredients

2 teaspoons vegetable oil

3 chicken breasts, boned, skinned, and cut into 2-inch pieces

2 slices fresh ginger root, peeled and minced, or 1/2 teaspoon ground ginger

1 clove garlic, minced

1 can (8 ounce) pineapple chunks, drained (save juice)

1 1⁄2 cups orange juice

1 cup chicken broth or water

2 tablespoons vinegar

4 cups sliced vegetables, such as celery, green peppers, onions, and mushrooms

1 medium tomato, cut in wedges

2 tablespoons soy sauce

1 tablespoon sugar

2 tablespoons cornstarch

Directions

1. Heat oil in a large skillet over medium-high heat (350 degrees in an electric skillet).
2. Add chicken, ginger, and garlic, and cook 5 minutes or until chicken is no longer pink.
3. Add pineapple juice, 1 cup of orange juice, chicken broth, and vinegar. Cover and simmer for 5 minutes.
4. Add sliced vegetables. Cover and cook 3 minutes.
5. Mix remaining 1/2 cup orange juice, soy sauce, sugar, and cornstarch together in a small bowl. Stir until smooth. Add to skillet and cook, stirring constantly, until mixture comes to a boil and thickens.
6. Add tomato wedges and pineapple chunks.
7. Refrigerate leftovers within 2-3 hours.