Pineapple Chicken (or Pork) Stir-Fry

Serves 4

1/3 cup ketchup (measure carefully – even a bit too much is too much)

3 tablespoons reduced sodium soy sauce

3 tablespoons sugar

2 tablespoons rice vinegar

1 tablespoon cornstarch

3 teaspoons canola oil – divided (yes, I use it and haven’t died yet – sub to what you are comfortable using)

1 pound boneless chicken breasts or pork loin, cut into ½-inch cubes

2 carrots, thinly sliced

1 tablespoon minced peeled fresh ginger

½ pound fresh snow peas, trimmed

¼ cup sliced almonds

1 (8-oz.) can water chestnuts, rinsed and drained

1 (8-oz.) can pineapple chunks in juice, drained

Whisk together ketchup, soy sauce, sugar, vinegar, and cornstarch in a bowl until smooth; set aside.

Heat 2 teaspoons of the oil in a large skillet over medium-high heat.  Add the meat, stirring occasionally, until cooked through, 5-6 minutes.  Transfer to a plate.

Heat the remaining 1 teaspoon oil in the skillet.  Add the carrots and ginger; cook, stirring occasionally, until the carrots begin to soften, about 2 minutes.  Stir in the snow peas, almonds, water chestnuts, pineapple, and meat.  Cook, stirring frequently until the snow peas are crisp-tender, 3-4 minutes.  Add the ketchup mixture; bring to a boil and cook, stirring constantly, until thickened, about 1 minute.

This dish is actually quick to make (less than 30 minutes prep and cooking time).  It’s great over brown or white rice.