China Sun Chicken Recipe

Heat the oil in a wok or large skillet over medium-high heat; cook the chicken and carrots in the hot oil until the chicken is no longer pink in the center and the carrots are tender about 5 minutes. Stir in the garlic and ginger; cook another 1 minute. Add the shallots and bell pepper; cook another 1 minute.

Whisk together 3 tablespoons of the reserved liquid from the canned pineapple chunks along with the pineapple chunks the water soy sauce cornstarch vinegar and pepper flakes; stir into the chicken and vegetable mixture and bring to a boil stirring until the sauce thickens.