Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: in a small bowl, combine the sweet and sour sauce, soy sauce, cornstarch and water; set aside. heat 1 tablespoon oil in a large skillet or wok over high heat. cook and stir chicken until no longer pink. remove from skillet; set aside. pour remaining oil into hot skillet. cook and stir onion and bell pepper until crisp tender, about 2 minutes. stir in cooked chicken, bamboo shoots and pineapple chunks. stir sauce mixture and add to skillet. cook until heated through and sauce thickens, stirring occasionally, about 1 minute. serve immediately with hot cooked 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