Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: heat 1 tablespoon oil in large skillet over high heat. cook and stir onion and pepper about 2 minutes, until crisp tender. remove from skillet and set aside. pour remaining oil into skillet. cook and stir chicken about 4 minutes or until no longer pink. add onion and pepper back to skillet. stir in bamboo shoots and pineapple chunks. combine sweet and sour sauce and soy sauce in a small bowl, add to skillet. stir together corn starch and water until smooth, and add to skillet. cook until heated through and sauce thickens. serve with chow mein noodles if desired.

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