Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: combine soy, vinegar, cornflour and sugar and blend well. add chicken and marinate in refrigerator for 15 minutes. drain chicken and reserve marinade. heat oil in a large pan and cook chicken, in small batches, over a high heat for 5 minutes, or until golden brown. remove chicken and set aside. add onion to pan and cook for 2 minutes. add capsicum and cook for a further 2 minutes. stir in snow peas, pineapple pieces, 1/3 cup reserved pineapple juice, the soup, reserved marinade and chicken. mix well. bring to the boil then reduce the heat and simmer for 10 minutes, or until chicken is tender and sauce thickened. serve with steamed rice and garnish with chives or spring onions.

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