Chicken & Veggies With Sweet & Sour Sauce
2 large Chicken Breasts, cut into chunks
3 tablespoons Olive Oil
2 cloves Garlic, crushed
2 cups Celery, in ¼ inch slices
1/2 cup baby Carrots, chopped
1 Onion, chopped into large chunks
3/4 cup fresh Mushrooms, chopped into large pieces
1 can (5 oz) Bamboo shoots, drained
1 can (5 oz) sliced Waterchestnuts, drained
1 1/4 cups Chicken Broth
cup Brown Sugar
cup Rice Vinegar
1/4 cup Ketchup
1 can (8 oz) Pineapple Chunks, drained, with juice reserved
2 tablespoons Cornstarch
Dissolve the cornstarch in 1/4 cup of the cold chicken broth and set aside.
Bring to a boil, stirring constantly.
Add the cornstarch mixture and cook until it thickens, then for one minute more.
Add the bamboo shoots and waterchestnuts; cook 3-4 minutes more.