Pineapple Chicken

Ingredients: 1 pound chicken parts, skinned and boned 2 TBS canola oil 1 stalk celery 1 large can pineapple chunks packed in unsweetened juice ½ cup water ½ cup ketchup 1 TBS vinegar 1¼ TBS sugar 1 TSP cornstarch 2 TSP cold water Marinade: ½ TSP sugar 1 TSP low-sodium soy sauce Dash of pepper 1 slice fresh ginger, chopped Cut the chicken into 1½" cubes. Heat the oil in a wok and quickly stir-fry the chicken. Add the ingredients for the marinade, mix thoroughly and simmer for 2 minutes. Cut the celery into 1½" pieces; then cut each piece lengthwise into strips. Drain the pineapple, reserving the juice. Combine the pineapple juice, water, ketchup, vinegar, and sugar and mix into the wok with the simmering chicken. Bring to a boil. Now add the pineapple chunks and celery slices. Cook on high heat for 1 minute. Combine the cornstarch and cold water; add to the other ingredients and cook for 1 minute to thicken. Serve with brown rice.

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