Chicken Vegetable Stir Fry

Ingredients

• 1 pound(s) boneless, skinless chicken breasts, all visible fat removed
• 1 ½ tablespoon(s) low-sodium soy sauce
• 1 tablespoon(s) grated fresh ginger root or 1 teaspoon ground ginger
• 1 teaspoon(s) acceptable vegetable oil
• 2 green, red, or yellow bell peppers, or any combination, cut into 1 inch strips (medium)
• ¾ cup(s) pineapple chunks, fresh or canned inch their juice, ¼ cup of juice reserved
• 4 green onions (green and white parts), cut into 1 inch strips
• + 4 more ingredients
• • ²/₃ cup(s) low-sodium chicken broth
  • ¼ cup(s) pineapple juice or juice reserved from canned pineapple
  • 1 ½ tablespoon(s) cornstarch
  • 1 tablespoon(s) sesame seeds, toasted

Rinse chicken breasts and pat dry with paper towels. Cut breasts into 1-inch cubes. Marinate in soy sauce and ginger for 30 to 45 minutes, stirring occasionally. In a nonstick wok or skillet, heat oil over high heat. Add chicken and stir-fry for 2 minutes. Using a slotted spoon, remove chicken, l...

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