Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: cook rice to your desire. meanwhile, in a small bowl, combine the juice, vinegar, soy sauce, ketchup, ginger, and 4 teaspoons of corn starch. toss the chicken with the remaining corn starch and salt and pepper. heat the oil in a large non-stick skillet, over medium-high heat. add the chicken and cook, stirring occasionally, until browned, about 5 minutes. transfer cooked chicken to a plate and add the stir fry vegetables to the pan. cook, stirring until tender, about 5 minutes. stir in the pineapple chunks and reserved chicken. whisk in the sauce, and cook, stirring occasionally until the sauce has thickened and the chicken is cooked through, then add the brown sugar to sweeten the sauce. about 3 minutes. serve over 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