Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: have all ingredients chopped and ready to go. in a deep skillet or wok, heat 2 tbsp oil over high heat. add all vegetables. stir-fry quickly until onion is cooked and translucent. remove to bowl. add 2 tbsp.oil to wok; heat. add chicken and stir fry until no longer pink on outside (5-7 minutes). mix in separate bowl sauce ingredients, making sure to mix cornstarch thoroughly. to chicken in wok, add vegetables and sauce mix. cook over low heat until cornstarch is cooked, about 7 minutes, or until sauce is slightly thickened. serve over hot cooked white rice.

Target recipe: garnish: scallion curls, chopped raw cashews, chopped peanuts, or sprig fresh corriander, optional cook or reheat rice. in a small bowl, whisk together pineapple juice, vinegar, and soy sauce. add cornstarch, stirring until smooth. stir in remaining sauce ingredients. set aside. in large skillet or wok, heat safflower oil on high. saute carrots, peppers, onion, and garlic until carrot is crisp/tender, about 5 minutes. stir sauce, pour over vegetables, stirring until sauce thickens. gently fold in remaining ingredients. heat through. serve on hot rice. top with garnish. 4 - 6 servings. variations: - add sliced mushrooms; saute with other vegetables