Debbie's Orange Pineapple Stirfry

Sauce

Juice from canned pineapple
Juice from 1 orange
2 tbls vinegar
1/4 cup to 1/3 cup brown sugar (to taste)
1/2 cup apple juice (as needed to thin sauce later)
Corn starch with water (as needed to thicken)

Stir fry:

2 chicken breasts
1 red bell pepper
1 orange bell pepper
1 Yellow bell pepper
1 medium onion
3 figs
3 cups broccolli
2 cups zucchini
Pineapple Chunks 1 can of pineapple (2 cup size)

Place pineapple juice from can, Orange juice from 1 orange, 2 tbls Vinegar, 1/4 cup Brown sugar in a pan and boil. When it comes to a boil, add cornstarch and water to thicken the sauce. (I always over thicken and have to add apple juice to thin it back down again.)

STir Fry:
Cut chicken into thin strips of meat.
Cut each vegetable into strips of about quarter inch in diameter and 2 to 2 1/2 inches long
Cut the figs into circles.

Add 1 Tablespoon vegetable oil to a hot fry pan. Wait for oil to heat then add half the chicken and fry quickly until cooked. (Add chicken to sauce to soak up the flavors if desired.) Repeat for the other half the chicken. Then add 1 Tablespoon oil and fry up the veges in batches. When everything is stirfried, place all in a large bowl or Container. Place Chicken Sauce mixture on top of the veges and Mix well. Serve on rice if desired.

Serving Size: makes about 13 1 cup servings

Number of Servings: 13

Recipe submitted by SparkPeople user DRAGONGIGGLE.