Make this recipe a recipe that people in that category can eat. categories: ['vegetarian'], recipe: preheat wok over medium-heat. heat oil until hot but not smoking. add chicken and cook 4 to 5 minutes, or until no pink remains, stirring occasionally. add ketchup, honey, pineapple and its juice, and red peppers. cook 5 to 7 minutes, or until sauce begins to boil. in a small bowl, combine soy sauce and cornstarch; whisk well. when honey mixture is bubbling, add soy sauce and cornstarch mixture. cook 2 to 3 more minutes, or until heated through and sauce has thickened. add scallions and toss until well coated.

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