SWEET AND SOUR CHICKEN

2 cups pineapple chunks, reserve the juice
1 tbsp cornstarch
1 tbsp brown sugar
2 tablespoons white vinegar
2 tablespoons soy sauce
1 tsp oil
1/8-cup chicken broth
½ lb boneless skinless chicken breast and cubed
1 small red bell pepper, sliced and chopped
1 small green bell pepper, sliced and chopped
1 small onion, sliced
½ cup snow peas, ends trimmed
2 cups hot cooked rice

In small bowl, whisk first 5 ingredients. Set aside after. In large non-stick skillet, over high heat, put ½ teaspoon oil with some broth. Add half chicken; stir-fry 2 minutes until juice is clear and chicken changes color; remove from wok. Repeat process with the remaining chicken; remove from the wok. Add remaining ½ teaspoon oil and broth if necessary, red pepper and green pepper, onion and snow peas. Stir-fry until tender-crisp. Add pineapple and cornstarch-juice mixture into the wok; cook; stirring constantly to prevent sticking. Put back chicken into wok and heat through. Serve over rice.