Chicken and Pineapple Stir-fry
INGREDIENTS
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¾ cup reduced-sodium chicken broth
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3 tablespoons red wine vinegar
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2 Tablespoons reduced-sodium soy sauce
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4 teaspoons sugar
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1 tablespoon cornstarch
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1 clove garlic, minced
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1 tablespoon canola oil
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3 medium carrots, thinly sliced
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1 large red bell pepper, cut into bite-size strips
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12 ounces pea pods (fresh or frozen)
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18 ounces skinless, boneless chicken breast halves, cut into 1-inch pieces
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8-ounce can pineapple chunks (juice-pack), drained
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3 cups hot cooked rice
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