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: cut chicken into small thin strips. lightly salt and pepper these before battering. for the batter, mix all ingredients together and add enough cold water to make it smooth and thick. (it should resemble pancake batter). dip chicken pieces into batter and deep fry until lightly golden brown. for the sauce, mix all ingredients together and heat over medium heat until thickened, about 5-6 minutes. pour sauce over chicken and serve with thinly sliced onion, bell pepper, carrot, and pineapple chunks. note: the vegetables can be added to the sauce after it has been cooked. i like to put mine on the cooked chicken and then pour the sauce over it. i love the crunch the raw veges give to the dish.