Pineapple Chicken Stir-fry

Original recipe, here.

I made this recipe a few months ago, but looking at the picture makes me salivate. I'm definitely making this again.

Ingredients:

For the marinade
1 teaspoon soy sauce
1 teaspoon rice vinegar
1/8 teaspoon ground ginger
1/2 pound boneless, skinless chicken breast cut into 1-inch cubes

For the rice
1 1/3 cups water
2/3 cup brown rice

For the sauce
1/4 teaspoon ground ginger
3 tablespoons unsweetened pineapple juice
1 teaspoon rice vinegar
1 1/2 tablespoons soy sauce
1 1/2 tablespoons cornstarch
2 garlic cloves, minced

1 tablespoon peanut oil, divided
1 small carrot, thinly sliced into diagonal strips
1 cup chopped red bell pepper, cut into 1/2-inch diamonds
1 cup chopped bok choy
1 cup unsweetened canned pineapple chunks
1/2 cup sliced green onion
1 cup snow peas

Directions:

1. In a small bowl, whisk together the soy sauce, rice vinegar and ginger. Pour the marinade into a sealable bag and add the cubed chicken. Seal and place in the refrigerator until ready to use.
2. Add the water to a saucepan and place over medium-high heat. Cover and bring to a boil. Add the rice, reduce heat to low and simmer about 5 minutes, or according to package directions. Remove from heat, stir and cover. Let stand until the water is absorbed and the rice is tender.
3. In a separate bowl, mix together the ingredients for the sauce. Set aside.
4. Assemble and measure out all of the remaining ingredients.
5. In a large wok, heat 1/2 tablespoon of the peanut oil over medium-high heat. Add carrots and red pepper and stir-fry for 2 to 3 minutes. Add the bok choy and pineapple and stir-fry 1 minute. Add onions and snow peas and stir-fry for another minute. Remove vegetables from the wok into a large bowl and set aside.
6. Return the wok to the burner. Add 1/2 tablespoon of the peanut oil and the marinated chicken. Stir-fry about 3 minutes, or until the chicken is cooked through. Add cooked vegetables. Stir-fry for 1 minute more.
7. Stir the sauce mixture to make sure the cornstarch is completely dissolved. Add the sauce to the wok and bring to a boil. Cook until the sauce thickens and appears clear and shiny, about 1 minute.
8. Serve immediately, over rice.
   

Serves: 4