Make this recipe a recipe that people in that category can eat. categories: ['low_fat'], 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

Target recipe: directions: sauce - place sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. stir continuously until the mixture has thickened. directions: chicken - pre-heat oven to 350°. heat oil in medium skillet, about 1 inch up sides. cut breasts into 1-inch strips, cutting the strips in half. mix flour and curry powder in bowl. cover strips in flour mixture and place into pan, turning when lightly brown. when both sides are brown with dark tan spots, place in a 2 casserole dishes or baking pans, covering the bottom, but not stacking. separate chicken evenly, and separate sauce so chicken is covering at least half the chicken. bake for 25 minutes and serve alone or on a bed of rice.