China Sun Chicken

2 tablespoons vegetable oil

1 pound skinless, boneless chicken breast halves - cut into 1/2 inch pieces

2 carrots, julienned

2 cloves garlic, pressed

1 teaspoon ground ginger

4 shallots, chopped

1 bell pepper, slivered

1 (20 ounce) can pineapple chunks in natural juice, liquid drained and reserved

½ cup water

2 tablespoons soy sauce

1 tablespoon cornstarch

1 teaspoon white vinegar

½ teaspoon red pepper flakes

Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender, about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.

Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks, the water, soy sauce, cornstarch, vinegar, and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil, stirring until the sauce thickens.